Tart Dough
Makes enough for 12 tartlets
  • ½ cup (113 grams) cold unsalted butter*
  • 1⅓ cups all-purpose flour (167 grams)
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1½ tablespoons (22.5 grams) whole milk
  • 1 large egg yolk (19 grams)
  1. Cut butter into ¼-inch cubes. Freeze until firm, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, and salt by hand. Add frozen butter, and beat at low speed until butter is broken into small pieces, about 1½ minutes. (If any large pieces of butter remain, squeeze between fingers to break up.)
  3. In a 1-cup liquid measuring cup, whisk together milk and egg yolk. With mixer on lowest speed, add milk mixture to flour mixture, beating just until moist clumps form. Transfer mixture to a large piece of plastic wrap. Using your hands, bring mixture together to form a cohesive dough. (It is fine if there are visible pieces of butter—they help create a flakier crust.) Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. (Dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.)
*We used Président.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/fruit-tartlets/