Notes: Use this crust for Fran's Cranberry Tart and the Deer Valley Pecan Pie.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes a 10-inch crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces; whirl (or rub with your fingers) until fine crumbs form. Add egg yolk; whirl (or mix with a fork) until dough holds together.

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  • Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim.

  • Bake in a 300° oven until pale gold, 25 to 30 minutes; let cool. If making ahead, wrap airtight and let stand at room temperature up to 1 day, or freeze to store longer. Thaw unwrapped.

  • Nutritional analysis per whole crust.

Nutrition Facts

1672 calories; calories from fat 53%; protein 21g; fat 99g; saturated fat 59g; carbohydrates 177g; fiber 4.5g; sodium 948mg; cholesterol 461mg.
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