Here is an all-purpose sweet tart dough that you can use for just about any tart that needs a crust. It works well, and according to many, doesn’t shrink. I’m still working that one out – it definitely shrinks less than any other recipe that I have used.
1 1/2 cups flour
1/2 cups confectioners’ sugar
1/4 tsp. salt
1 stick plus 1 tbsp. very cold, or frozen, butter, cut into small pieces
1 large egg yolk
Put the flour, sugar and salt into a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in, you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time. When the egg is in, process in long pulses (10 seconds) until the dough forms clumps and curds. Turn the dough out onto the work surface and knead very lightly, just to incorporate any dry ingredients.
Refrigerate dough for 1-2 hours.
To press the dough into the pan:
Butter a 9 inch fluted tart pan. Press the dough evenly over the bottom and sides of the pan. Don’t be too heavy handed. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To partially bake the crust: Preheat the oven to 375°F. Butter the shiny side of a piece of tin foil. Prick the pie crust all over to prevent it from puffing up. Press the foil – buttered side down – tightly against the crust. Put the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil, and push down any puffed spots. If you only need a partially baked crust, remove it from the oven.
To fully bake the crust: Bake for another 8 minutes until it is firm and just golden brown. Remove from the oven and cool the crust to room temperature.