Sweet Tart Crust (Pâte Sucrée)

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Steps

1. Step 1

   In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, salt, and butter and cream together on medium speed just until combined (2-3 minutes), scraping down the bowl as needed.

2. Step 2

   Add egg yolk and vanilla and beat until incorporated, scraping down the bowl as needed.

3. Step 3

   Add flour and mix on low speed until the flour is fully incorporated and dough comes together (1 minute). Transfer dough to a clean work surface and shape the dough into a flat disk. Press the dough into an 11-inch or 10-inch round tart pan. The dough should be about 1/4” thick on the bottom and sides of the pan.

4. Step 4

   Use the bottom of a measuring cup to press the corners squarely. Flatten the finished top edge with your fingertips or trim the top edge with a paring knife so it sits flush in line with the top of the tart pan (I repurpose any scraps by patching any thin-looking areas). Cover with plastic wrap and freeze 30 minutes while you preheat the oven.

5. Step 5

   Preheat the oven to 350˚F. Set the tart pan over a baking sheet to make it easier to transfer and Bake at 350˚F in the center of the oven for 25-28 minutes or until golden brown then transfer to a wire rack to cool completely.

6. Step 6

   Once the dough is at room temperature, carefully remove the outer rim by pushing on the base of the mold. To release from the base, carefully insert a knife between the pan and the crust to release, moving around the edges of the pan until the base releases easily.

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