Pâte Sucrée

• Cut the cold butter in ½-inch cubes and place back in fridge.
• Whisk together the cream with the egg yolk in a small bowl, and set aside.

Mix

• a) Mix the flour, sugar and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment.

  b) Gradually add the cold butter, bring up the speed a notch, and mix until it resembles course sand, about 1½ to 2 minutes.

  c) Reduce speed, add the egg yolk cream mixture, and mix for about 30 seconds. Work the dough as short of time as possible (to prevent toughness and minimize shrinkage in the oven).
• Tip the dough onto a lightly floured work surface or Silpat. Press it into a mound, then pat or roll it out into a 1-inch (2.5cm) thick disk.
• If the dough is too soft or sticky, refrigerate for 10 to 15 minutes to firm up. (Or if more convenient, chill overnight wrapped in cling wrap. Then take out of the fridge and let soften for just enough time to become manageable.)

Roll Out & Rest

• a) Place dough on a lightly floured work surface or silpat. If the dough is too cold and unworkable, let it sit on the counter for about 10 minutes. (You can also pound the dough lightly once or twice with the rolling pin to help make it pliable.)

  b) Lightly dust dough with flour, and gently roll it out away from you a few times, not pressing down too hard.

  c) Lift and rotate the dough a quarter turn (if sticking, dust work surface with more flour), then gently roll it out away from you a few more times.

  Repeat, rotating every few rolls, to get a 12-inch (30cm) circle, about ¼-inch (6mm) thick.

  Tip: Work swiftly to complete the rollout before the dough becomes sticky.
• Transfer the dough to a tart pan by rolling it loosely over the rolling pin and then unrolling it over the tart pan. Ease dough into the pan corners by lifting the dough with one hand, while gently pressing it into the corners with the other hand, making sure to eliminate any gaps between the pan and the dough. (If the dough brakes or cracks, gently patch with excess dough.)
• Trim excess dough, either with a knife, or by rolling the rolling pin over the tart pan edge, or by pressing it off by hand.
• Chill (uncovered in the fridge) for at least 1 hour, or overnight, before baking.

For Pre-Baking without a Filling (Blind Bake)

• Set oven rack to the middle position and preheat oven to 350°F (180°C).
• Prick several holes in the dough with a fork, all the way through to the pan, to prevent air pockets. Place the tart pan on a baking sheet for easier handling, and bake:

  For a Partially Baked Crust: bake for 25-30 min, or until pale golden.

  For a Fully Baked Crust: bake for 35-40 min, or until fully golden.

  About 15 minutes into baking, check on the crust. If any air pocket has formed, prick with a fork to deflate. 


• Remove from oven and let cool completely on a wire rack, about 30 minutes, before filling.