Sweet Buttery Tart Crust


Preparation info

  • One 8 inch

    tart shell
    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 1⅔ cups unbleached (all-purpose) flour
  • ¼ cup very fine sugar
  • ½ te


  1. Sift the flour, sugar, and salt into a mixing bowl. Cut the chilled butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
  2. Stir the egg yolks, vanilla, and water together and add to the flour-bu