10 Tbsp unsalted butter, softened at room temperature
1/3 cup granulated sugar
1/4 tsp fine sea salt
1 large egg yolk
1 tsp vanilla extract
1 1/2 cup all-purpose flour, spooned and leveled, plus more for dusting
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, combine
sugar, salt, and butter and cream together on medium speed just until
combined (2-3 minutes), scraping down the bowl as needed.
Add egg yolk and vanilla and beat until incorporated, scraping down
the bowl as needed.
Add flour and mix on low speed until the flour is fully incorporated
and dough comes together (1 minute). Transfer dough to a clean work
surface and shape the dough into a flat disk. Press the dough into an
11-inch or 10-inch round tart pan. The dough should be about 1/4”
thick on the bottom and sides of the pan.
Use the bottom of a measuring cup to press the corners squarely.
Flatten the finished top edge with your fingertips or trim the top
edge with a paring knife so it sits flush in line with the top of the
tart pan (I repurpose any scraps by patching any thin-looking areas).
Cover with plastic wrap and freeze 30 minutes while you preheat the
oven.
Preheat the oven to 350F. Set the tart pan over a baking sheet to
make it easier to transfer and Bake at 350F in the center of the oven
for 25-28 minutes or until golden brown then transfer to a wire rack
to cool completely.
Once the dough is at room temperature, carefully remove the outer rim by
pushing on the base of the mold. To release from the base, carefully
insert a knife between the pan and the crust to release, moving around
the edges of the pan until the base releases easily.
Originally Submitted
4/21/2024
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