Sweet Tart Dough

A picture of this dough recipe - used with the Chocolate Orange Hazelnut Tart

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 8 pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon water

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.

Add the butter and pulse repeatedly until the butter is finely mixed into the dry ingredients – you do not want any visible pieces of butter.

Add the egg, egg yolk, and water. Pulse repeatedly until the dough forms a ball.

Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about 1/2 inch think. Wrap the dough in plastic and refrigerate it until ready to use (you can keep this dough for up to 3 days before using it).

When ready to use, roll the dough into a large circle, lift, and place into a 10- or 11-inch tart pan.

(You can also make a variation on this dough by adding 1/2 cup coarsely chopped nuts, such as almonds or hazelnuts to the food processor with the dry ingredients.)

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