Sweet Tart Pastry:
Mix the flour, salt, and confectioner's sugar in a medium bowl. Cut in the butter with a pastry blender or pulse the mixture in a food processor until it resembles fine bread crumbs. Add the egg yolk and knead or pulse briefly until the ingredients come together. Add the water, and knead or pulse to obtain a smooth dough.
Press into a log, wrap in plastic wrap (cling film) and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 325° F (170° C/gas 3). Lightly grease a 9-inch (23-cm)) tart pan with removable base. Roll out the pastry on a lightly floured work surface to 1/8 inch (3 cm) thick. Fit into the tart pan and refrigerate for 30 minutes. Remove the tart from the refrigerator, cover with a piece of parchment paper and fill with pie weights or dried beans. Bake for 25 minutes, or until light golden brown. Leave to cool while you prepare the filling.
Reprinted with permission from © The Golden Book of Baking, published by Barron's Educational Series. Text by Rachel Lane, Ting Morris, Carla Bardi click for book review
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