PÂTE BRISÉE SUCRÉE
Ingredients for an 11" tart shell:
3 ounces (6 tablespoons) unsalted butter at room temperature
3/4 cup confectioner's sugar, sifted
3 large egg yolks at room temperature
1 - 1/2 cups + 1/4 cup unbleached flour, sifted
1/8 teaspoon sea salt
Unsalted butter for buttering the pan.
Pulse the butter and sugar until a thick creamy paste forms in the workbowl of a food processor. Add the egg yolks, pulse, scrape down the sides and process until smooth. Add 1-1/2 cups flour and pulse to form a dough. If the mixture remains creamy, work in the remaining flour, 2 tablespoons at a time. The dough should break up into small balls.
Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper. Lightly dust the top and flatten it out into a disk. Wrap air-tight and refrigerate at least an hour, preferably overnight.
Thoroughly butter the springform tart mold.
Roll out the chilled pastry between lightly floured sheets of waxed paper. Make the diameter of the pastry 2" larger than the shell. Pull off the top sheet of wax paper and invert the dough over the mold. Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it. Trim the dough at the rim and prick it over the bottom. Chill the lined mold at least 1 hour, or tightly wrap and chill overnight.
Preheat the oven to 375 degrees. Remove the covering from the shell, place it on a bake sheet and bake for 20-30 minutes, until it is lightly browned. Cool for 10 minutes before filling.
This recipe is adapted from Joel Rebuchon's Simply French.