Name: Basic Tart Dough
Yield: makes enough for one 10" diameter tart or one 14x10" galette Servings
Ingredients: 1 tablespoon sugar; ½ teaspoon kosher salt; 1 cup all-purpose flour, plus more for surface; 6 tablespoons chilled unsalted butter, cut into pieces; 1 large egg, beaten to blend

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Michael Graydon + Nikole Herriott

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 notes