This is a very soft, easy-to-use dough that I could not be happier with. It’s just as easy to double the recipe as it is to make just one disc, so I always just double it and then put one disc in the freezer. Then I always have tart dough on hand if I need a quick dessert. Tarts are like pies – once the dough is made, you’re 80% done.
Egg yolks give the dough its goldenrod color.
Much like the Pâte brisée, this tart dough is chilled in the form of a disc and then rolled out into a circle. (You can see I play a little loose with the term “circle.”)
And then it’s placed in a tart pan with a removable bottom and pressed into the sides, cutting off any overhang to keep the lip flush with the pan.
A recipe using this crust will be posted soon!