Ingredients
Equipment
Method
- Whisk together the flour, sugar, and salt in a large mixing bowl or food processor bowl to distribute evenly.
- Add the cold cubed butter and work it into the flour mixture using a pastry cutter, fingertips, or by pulsing in a food processor until the mixture looks like coarse cornmeal with some pea-sized butter pieces.
- In a small bowl, lightly beat the egg yolk and vanilla extract (if using), then add to the flour mixture.
- Gently mix the dough with a fork or fingertips until it just starts to hold together, adding ice water one tablespoon at a time only if necessary. Avoid overmixing to prevent toughness.
- Turn the dough out onto plastic wrap, shape into a disk about 3/4 inch thick, wrap tightly, and refrigerate for at least 30 minutes or up to overnight.
- Remove the dough from the fridge and let it sit for 2-3 minutes until pliable but still cold. On a floured surface, roll it out to about 1/8 inch thick, rotating occasionally for evenness.
- Transfer the rolled dough to a 9-inch tart pan by rolling it around the rolling pin and unrolling it over the pan. Press gently into corners and sides, then trim excess by rolling the pin over the edge.
- Chill the fitted dough in the refrigerator for at least 15 minutes while preheating the oven to 375°F (190°C).
- Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes until edges are pale golden.
- Carefully remove weights and parchment paper, then bake the shell for another 5-10 minutes until the bottom is pale golden and set but not deeply colored.
- Let the tart shell cool completely before filling to prevent greasiness and softening.
Notes
Keep ingredients and equipment cold to maintain flaky texture. Add ice water gradually to avoid a wet dough. Dough can be patched with scraps and water if cracked. Freeze unbaked shells for up to 3 months and bake from frozen, adding 2-3 minutes to baking time.