Basic Tart Dough

Name: Basic Tart Dough
Yield: makes enough for one 10" diameter tart or one 14x10" galette Servings
Ingredients: 1 tablespoon sugar; ½ teaspoon kosher salt; 1 cup all-purpose flour, plus more for surface; 6 tablespoons chilled unsalted butter, cut into pieces; 1 large egg, beaten to blend

Alison Romanmakes enough for one 10" diameter tart or one 14x10" galette ServingsSource

dough tart nut-free vegetarian baking do not show on encore

Ingredients

1 tablespoon sugar

½ teaspoon kosher salt

1 cup all-purpose flour, plus more for surface

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten to blend

Method

Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.