Sweet Tart Pastry


  • 1 ½ cups flour
  • 1 egg yolk
  • ½ cold butter, cubbed
  • ⅓ cup powdered sugar
  • ¼ tsp salt
  • 2 tbsp water


Mix the flour, salt, and powdered sugar in a medium bowl. Cut in the butter with a pastry blender or pulse the mixture in a food processor until it resemble fine bread crumbs. Add the egg yolk and knead or pulse briefly until the ingredients come together. Add the water and knead or pulse to obtain a smooth dough. Press into a log, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. Preheat the oven to 325 F. Lightly grease a 9 inch tart pan. Roll out the pastry on a lightly floured surface to ⅛ inch thick. Fit into the tart pan and refrigerate for 30 minutes. Remove the tart from the refrigerator, cover with a piece of parchment paper and fill with pie weights or dried beans. Bake for 25 minutes, or until light golden brown. Leave to cool while your prepare the filling.