You will need:
- 210 g all purpose flour
- 50 g granulated white sugar
- 1⁄8 tsp salt, add it for taste
- 110 g butter
- 1 large egg, lightly beaten and mixed nicely
Step 1:
Place the butter in your mixer and beat until softened. Then add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't overmix or the butter will separate and lighten in color.
Step 2:
Add the flour mixture all at once and mix just until it forms a ball. Don't overwork it or the pastry will be hard when it is baked. Next, flatten the dough into disk, cover with a plastic wrap, and refrigerate for 20 minutes, or until it is firm.
Step 3:
On a lightly floured surface, roll out the sweet pastry to the desired size. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
Step 4:
Roll to a round ball about 1/4-inch (5 mm) thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
Step 5:
When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll it onto the top of the tart pan. Never pull the pastry or you will get shrinkage. Gently lay it in the pan and with a small floured piece of pastry, lightly press the pastry into the bottom and up the sides of the pan.
Step 6:
Roll your rolling pin over the top of pan to get rid of excess pastry. With a thumb up movement, again press the dough into the pan. Roll the rolling pin over top again to get rid of any extra pastry. Prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Step 7:
Preheat the oven to 400 degrees F (205 degrees C) and place the rack in center of the oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill the tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes until the crust is dry and lightly golden brown.
Step 8:
Remove the weights, and cool the crust on the wire rack before filling it with the filling of your choice.
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