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Short Paste for Tarts





Yields
Makes one 11-inch tart, 8 servings

Notes: Spread baked pastry with 1 1/2 to 2 cups filling such as sweetened whipped cream or lemon curd, and cover with a layer of fresh berries, such as strawberries, then dust with powdered sugar.

 2 cups (250 g) all-purpose flour
 1/4 cup (50 g) sugar
 3/4 cup (6 oz., 170 g) butter or margarine, cut into chunks
 2 large egg yolks or 1 large egg
Step 1
1

In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into flour mixture until well blended.

Step 2
2

With a fork, stir in egg yolks until dough holds together. (Or whirl flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and whirl until dough holds together.)

Step 3
3

With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; let come to room temperature before using.)

Step 4
4

Press pastry into an 11-inch (28 cm) tart pan with a removable rim, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with pan rim. Bake in a 300° F (150° C) oven, uncovered, until lightly browned, 30 to 40 minutes. Let cool in pan. Fill tart and remove rim to serve.

Step 5
5

Nutritional analysis per unfilled serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 305Calories from Fat 56
% Daily Value *
Total Fat 19g30%

Saturated Fat 11g56%
Cholesterol 100mg34%
Sodium 178mg8%
Total Carbohydrate 30g10%

Dietary Fiber 0.8g4%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.