Sweet Pastry Crust

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.

Apricot Glaze: 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.