Sweet Pastry Crust:
In a separate bowl, whisk the flour with the salt. Place the butter in the
bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat
until light and fluffy. Gradually add the beaten egg, beating just until
incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk,
cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm
(can place in freezer for about 10-15 minutes.)
Lightly butter and flour, or spray with a non-stick vegetable/flour cooking
spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Once
the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the
tart pan. Cover with
plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 400 degrees F
(205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry
crust with the tines of a fork (this will prevent the dough from puffing up as
it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes.
Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake
the crust for about 15 minutes
or until crust is dry and lightly golden brown. Remove from oven and place
on a wire rack to cool. If desired, seal the crust with an egg white glaze or
apricot glaze. Can be covered and stored for a few days.
Egg White Glaze:
Let the crust cool for about
3-5 minutes. Then lightly beat one egg white and brush onto the bottom and sides
of the warm pastry crust.
Heat 1/4 cup (60 ml) apricot jam or preserves in the microwave, or in a
small saucepan over medium heat, until liquid (melted). Strain the jam
through a fine strainer to remove any fruit lumps. Brush the warm glaze onto the
bottom and sides of cooled pastry crust.
Sweet Pastry Crust:
1 1/2 cups (195 grams) all
1/2 cup (113 grams) unsalted
butter, room temperature
1/4 cup (50
grams) granulated white
large egg, lightly beaten
for Demonstration Video: