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Place the butter in your
mixer and beat until softened. Add sugar and beat until light and fluffy.
Gradually add the beaten egg, beating just until incorporated. Don't over mix
or butter will separate and lighten in color. Add flour mixture all at once and
mix just until it forms a ball. Don't overwork or pastry will be hard when
baked. Flatten dough into disk,
cover with plastic wrap, and refrigerate for 20 minutes or until firm.
On a lightly floured surface, roll out the
sweet pastry to the desired size. To prevent the pastry from sticking to
the counter and to ensure uniform thickness, keep lifting up and turning the
pastry a quarter turn as you roll (always roll from the center of the pastry
outwards to get uniform thickness). Roll to a round about 1/8-inch (3 mm)
thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan. To make sure it is
the right size, take your tart pan, flip it over, and place it on the rolled out
pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to
the desired size, lightly roll pastry around your
rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan.
Never pull pastry or you will get shrinkage (shrinkage is caused by too
much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small
floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll
your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get
rid of any extra pastry. Prick bottom of dough (this will prevent the
dough from puffing up as it bakes). Cover and refrigerate for 20
minutes to chill the butter and to rest the gluten.
Preheat oven to 400 degrees F
(205 degrees C) and place rack in center of oven. Line unbaked pastry
shell with parchment
paper or aluminum foil. Fill tart pan with pie weights or beans, making sure
the weights are to the top of the pan and evenly distributed over the entire
surface. Bake crust for 20 to 25
minutes until crust is dry and lightly golden brown. Remove weights and cool
crust on wire rack before filling.
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