Mark Bittman

Sweet Tart Pastry

Preparation info
  • Makes enough for

    one

    8- to 10 inch tart
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

A richer, sweeter pastry than that used for most American pies (though it can be employed successfully for same). The food processor makes quick work of it, and if you chill the dough before rolling, you should have little trouble handling it, even on your first try.

Ingredients

  • 1½ cups flour, plus more for rolling
  • Pinch of salt
  • 2 tablespoons

Method

  1. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not overprocess). Add the egg and process for another few seconds.
  2. Put the mixture in a bowl and add 3 tablespoons</