Makes:pastry for one 9- to 12-inch tart or 2 pears in pastry |
Prep Time:15 minutes + 20 minutes chilling time
The main reason to make this is for wrapping Pears in Pastry (it covers 2 pears), but it’s great for dessert tarts, too. The egg yolk means the pastry is a little more sturdy and a little less flaky than regular pie dough.
1-2/3 cups all-purpose flour
2 tablespoons sugar
9 tablespoons butter, chilled
pinch of salt
1 egg yolk
3 tablespoons cold water
In a large bowl, combine flour, sugar, butter (cut into small pieces) and salt. Using a pastry blender, two knives or your fingers, work the butter into the flour until it has the texture of oatmeal. Make a well in the center of this mixture and pour in the egg yolk, beaten with the water. Mix lightly with a fork (if the dough is too dry, sprinkle with a tablespoon more water), then turn the dough onto a floured board and press dough into a ball. Knead just a few seconds to distribute the fat evenly, then re-form into a ball. Wrap in plastic or wax paper and refrigerate for at least 20 minutes. It will keep for a few days in the refrigerator or several weeks in the freezer. Roll out as directed.