Sweet Tart Dough
6 tablespoons unsalted butter1/2 cup powdered sugar
2 egg yolks
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream
Combine butter, sugar and mix in the bowl of an electric mixer on low for about 1 minute.
Add egg yolks and mix to combine. Add flour with salt and cream, mix until just combined.
Wrap dough in plastic wrap and shape into a disc. Refrigerate for at least 2 hours to overnight prior to using.
To bake a tart shell or pie crust “blind”:
Roll dough out into desired shape and place in pan that the tart will be baked in. Prick the bottom of the dough with a fork. Line pie dough with parchment paper and weigh down with pie weights. Pie weights can be purchased at most kitchen supply stores, or simply use rice and beans, a much cheaper alternative.
To partially bake a tart shell for the French pear tart: Set in 350-degree oven for 25 minutes. Remove from oven, and carefully remove pie weights.
