6 tb Butter
1/2 c Confectioners’ sugar
2 lg Egg yolks
1 Egg; beaten (divide into
; two equal parts,
; save half for
; recipe, discard
; remaining half or
; save for another
; use)
2 c All-purpose flour
1/8 ts Vanilla
1 Beaten egg white
Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten
egg half, and vanilla. Add flour and mix until just combined. Wrap in
plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap
and roll on a floured surface into a 3/8-inch thick circle. Drape into an
11 or 12-inch tart pan and press into corners. Line pastry with parchment
paper and fill with dried beans or pie weights and bake at 350 degrees for
20 minutes until light brown. While still warm, remove weights and
parchment paper and brush slightly with a beaten egg white, taking care not
to use too much and to only brush the inside of the shell. Let tart shell
rest at room temperature until ready to fill.
Yields
1 servings