Page 56 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Sweet Tart Dough

’ ; . It’s the best kind of cookie
dough that’s really the best kind of piecrust. I use it for everything
from all-American Lemon Tartlets (page 166) to the European classic
Apricot Tart (page 73). Anything that can use a little buttery
sweetness does well with this yummy crust.

Makes just under 2 pounds (910 g) dough, enough for 2 (9-inch/22-
cm) crusts or 4 (4-inch/10-cm) crusts

all-purpose flour, cold 2 cups 250 g
cornstarch 1 cup 130 g

sugar ½ cup 100 g

salt 1 teaspoon 6 g
unsalted butter, cold 1¼ cups 285 g

egg 1
sweetened condensed milk 3 tablespoons 45 ml

vanilla bean paste or vanilla 1 teaspoon 5 ml
extract

1
. In the bowl of a food processor fitted with the blade attachment,
pulse together the flour, cornstarch, sugar, and salt. Add the butter
and pulse until the mixture resembles coarse cornmeal.

2
. In a small bowl, whisk together the egg, condensed milk, and
vanilla. Slowly add the egg mixture to the flour mixture while

pulsing; continue until the dough just begins to come together.
3

. Turn the dough out onto a lightly floured surface. Gently knead it
until the dry ingredients are fully integrated and the dough holds
together, being careful not to overwork it.
4

. Form the dough into a disk, wrap it in plastic, and refrigerate it for
at least 30 minutes.