Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.
Recipe information
Yield
makes enough for one 10" diameter tart or one 14x10" galette Servings
Ingredients
1
½
1
6
1
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.