A lightly sweet tart crust just waiting to be filled
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ⅔ cup confectioners’ sugar
- ¼ teaspoon table salt
- 8 tablespoons unsalted butter, (1 stick, very cold), cut into twenty-four 3/4-inch cubes
- 1 tablespoon unbleached all-purpose flour, for dusting
Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1 1/4 cups flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 2 hours or freeze 20 minutes.
Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and line tart pan. Freeze dough 30 minutes.
Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out. Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.