Sweet Tart Dough (the shell which is essentially a shortbread)
1 1/2 c. all purpose flour
1/2 c. confectioners’ sugar
1/4 t. salt
1 stick plus 1T. unsalted butter very cold or frozen cut into peices
1 large egg yolk
Put the flour, sugar, and salt into the food processor. Pulse a few times to combine. Scatter the butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir up the egg yolk and drop in little by little, pulsing for about 10 seconds after each drop. Once the dough is starting to come together, pour out on a smooth surface and knead a little bit. Press into the buttered tart pan (I use Baker’s Joy which always works fantastic though it is actually for bundt pans I believe). When pressing into the pan make sure you don’t loose the crumbly texture of the dough. Freeze for at least 30 minutes
Heat your oven to 375 degrees. Cover the tart with tin foil. The book says you do not need to use pie weights because the dough has been frozen. I decided to use them anyway. If you do not have actual pie weights, dry beans work just fine, though sometimes it makes the house smell a little like cooked dry beans. Bake the crust for 25 minutes. Remove the tin foil and pie weights and cook for another 8 minutes. Transfer the shell to a cooling rack and let cool completely.
Note: This crust can be used for just about any sweet tart.