![]() ![]() Bake until crust sides are light brown, about 25 minutes. Line crust with foil fill with dried beans or pie weights. Fold overhang in and press onto sides, forming double-thick sides. Transfer dough to 9-inch-diameter tart pan with removable bottom. Roll out dough on floured surface to 13-inch round. Gather dough into ball flatten into disk. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Add butter and cut in using on/off turns until mixture resembles coarse meal.
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