Sweet Tart Dough
Nov
Preheat oven to 325 degrees F.
Put the flour, sugar and salt into a mixer fitted with a paddle attachment. Mix until combined. Add the cold butter in small pieces and mix until it looks crumbly. You should have pea size pieces. Add the egg and mix until the dough just begins to come together. At this point stop the machine and turn your dough onto a lightly floured surface. Knead the dough to incorporate any leftover dry pieces. You want a cohesive dough. Make the dough into a round disk and wrap tightly with plastic wrap. Refrigerate for at least 2 hours.
At this point you can either roll the dough out to fit a 9-inch fluted tart pan or you can press it directly into the pan. You don't have to make the shell too thick. Freeze the dough for 45 Minutes or more
To bake the crust fit the inside of the tart with aluminum foil and fill with baking weights (or dry beans). Bake for 20 to 25 Minutes for a parbaked crust, and 30 to 35 Minutes for a fully baked crust.