Time: 10 minutes. This rich little crust goes with Apricot Nut Tart.
This recipe goes with Apricot Nut Tart
Yield: Makes one 9-in. single tart crust
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup salted butter, cut in pieces
- 1 large egg yolk
- In a food processor, whirl flour and sugar. Add butter pieces and whirl until mixture forms fine crumbs. Add egg yolk and whirl until dough holds together.
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