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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Nutritional analysis per crust.

Nutrition Facts

279 calories; calories from fat 52%; protein 3.5g; fat 16g; saturated fat 9.9g; carbohydrates 30g; fiber 0.7g; sodium 158mg; cholesterol 77mg.
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