Pâte Sablée
Makes 1 (9-inch) crust
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • 1 tablespoon (3 grams) lemon zest
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 large egg yolk (19 grams)
  • 1½ cups (188 grams) pastry flour
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar, zest, and salt, and beat until smooth, about 1 minute. Add egg yolk, and beat until combined, about 1 minute. Add flour in two additions, beating just until combined.
  2. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat oven to 325°F (170°C).
  4. On a lightly floured surface, roll dough into an 11-inch circle, about ¼ inch thick. Transfer to a 9-inch round tart pan, gently pressing into bottom and completely up sides. Trim excess dough. Freeze until hardened, about 10 minutes.
  5. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  6. Bake until edges are light golden brown, about 30 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/passion-fruit-lemon-curd-tart/