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Butter Crusts

Yield Makes 6 tart crusts (each 4 1/2 in. wide)


  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup (1/4 lb.) butter or margarine, cut into small pieces
  • 1 large egg yolk

Nutrition Information

  • calories 279
  • caloriesfromfat 52 %
  • protein 3.5 g
  • fat 16 g
  • satfat 9.9 g
  • carbohydrate 30 g
  • fiber 0.7 g
  • sodium 158 mg
  • cholesterol 77 mg

How to Make It

  1. In a food processor or bowl, combine flour and sugar. Add butter; whirl or rub in with your fingers until fine crumbs form. Add yolk; whirl or mix with a fork until dough holds together. Pat into ball.

  2. Divide dough into 6 equal portions. Firmly and evenly press each one over bottom and up sides of a 4 1/2-inch tart pan with removable rim. Set pans slightly apart on a 14- by 17-inch baking sheet.

  3. Bake in a 300° regular or convection oven until pale gold, 15 to 25 minutes; let cool at least 15 minutes. If making up to 1 day ahead, cool completely, wrap airtight, and store at room temperature.

  4. Nutritional analysis per crust.