Name: Press-In Cookie Dough
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart crust, eight 4½-inch (11¼-cm) tart crusts, or twenty-four 2-inch (5-cm) tart crusts
Cuisine: United States
Ingredients: 10 tablespoons (l¼ sticks) unsalted butter, softened; 1⅓ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon vanilla extract; ⅓ cup sugar; 1 large egg yolk; One 10- or 11-inch (25- or 28-cm) tart pan with removable bottom, eight 4½-inch (11¼-cm) fluted tart pans with removable bottoms, or twenty-four 2-inch (5-cm) tartlet pans, buttered

Preparation info

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This makes a fine tart crust, especially if you want one that’s baked first, then filled with something that doesn’t require baking such as in the Parisian Fruit Tarts The dough is fast to prepare and to press into the pan, but leave yourself some time to chill the formed tart crust to minimize shrinkage when it bakes. The dough is very soft after mixing, so be sure to handle it gently and always with floured hands.