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Ingredients
- 8 Tbsp. room-temperature unsalted butter minced butter for buttering tart pan
- 1 pch salt
- 2 Tbsp. sugar
- 1/4 c. half-and-half
- 1 1/4 c. pastry flour
Directions
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Beat in the salt and sugar. Stir in the half-and-half and 1/4 c. flour. Add in the remaining flour, mixing with your fingertips or possibly a fork till the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and chill for at least 1 hour. (This can be prepared a day ahead.)
- Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan. Trim and finish the edges. Cover, and chill for at least 1 hour.
- Heat the oven to 350 degrees. Line the tart with parchment paper or possibly aluminum foil, and fill with beans or possibly pie weights. Bake till the crust is hard and set, about 20 min. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking till well browned, 10 to 15 min.
- This recipe yields one 10-inch crust.
- Yield: 1 ten-inch crust
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 242g | |
| Calories 745 | |
| Calories from Fat 74 | 10% |
| Total Fat 8.49g | 11% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 183mg | 8% |
| Potassium 246mg | 7% |
| Total Carbs 147.03g | 39% |
| Dietary Fiber 4.2g | 14% |
| Sugars 25.7g | 17% |
| Protein 17.93g | 29% |
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