Easy Tartlet Crust

Does it seem like everyone has a favorite pie crust and method? As tempting as it is to make a familiar pie crust, I recommend that you try this one, specifically for tarts and tartlets. I used it on the Caramelized Onion and Chèvre Tartlets.
If you know about pie crusts (I'm a novice, myself) you'll probably notice the addition of an egg yolk. That adds structure to the crust. Since tartlets are served out of the pan, they need a bit more strength. This is one place where an extra crumbly crust won't be appreciated by the person trying to eat it - perhaps sans silverware.

Time: Total time 1 hour 20 minutes (Prep 20 mins)

Yield: One 9" crust
Level: Easy

 

Ingredients:

1 1/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp sugar

1 stick cold butter

1 egg yolk

3 tbsp very cold water

Directions:

Cut the butter into small pieces. Set aside.

Separate the egg. Set aside.

In the bowl of the food processor, combine remaining ingredients using the pulse setting. Add the egg yolk and 1/4 of the butter. Use the pulse setting to avoid over-mixing. Add the rest of the butter a little at a time until the mixture looks crumbly. You should see little balls of butter somewhere between the size of a BB and a pea.

Add the cold water, 1 tablespoon at a time, and pulse until the mixture starts to come together. You will form it into a ball with your hands, so don't let the processor do that. Test its readiness by pressing some together with your fingers. As soon as that happens, stop.

Remove the dough from the food processor, form into a semi-flattened ball and wrap in plastic wrap. Chill until firm at least 30 minutes, an hour is even better.

After the dough is chilled and firm, flour your work surface and roll out dough to 1/8" thickness. Using a circle cutter, cut the individual tartlet shells and press into an ungreased muffin or tartlet pan. The sides of the dough will be approximately 1/2" tall and it's likely that they won't reach the top. 

Preheat oven to 375 degrees. These are thin, so they bake quickly. Figure about 8 - 10 mins if unfilled and 15 for filled. This may need to be adjusted, depending on whether the filling is pre-cooked. Watch for the edges to be golden.