Tart Dough

This tart dough I used for my apple tart. It isn't a flaky pie dough, nor a buttery shortbread crust, not a sweet sugar cookie dough. Is is somewhere in the middle of all three. It is easy to make and not so finicky as typical pie doughs. I prefer it to be rolled thick, but this recipe can also be rolled more thinly into two pie bases.

Tart Dough

125 grams unsalted butter, softened

60 grams granulated (white) sugar

1 large egg

250 grams all-purpose (plain) flour

Cream butter and sugar together well until light and fluffy. Beat in the egg. Stir in the flour. Roll into pie or tartlet crusts.

Bake at 350◦F for 10-20 minutes depending on size and thickness.

To avoid inflating, the crust may be weighed down with pie weights, but uncovered for the last five minutes of baking.

Bake slightly longer if the filling does not need to be baked.