Dense, buttery and rich, this sweet dough makes an ideal tart shell. If you like, you can prepare it ahead to use later; wrapped airtight in plastic wrap, it will keep in the refrigerator for up to 2 weeks.
- 1/2 cup plus 1 tablespoon unsalted butter, room temperature, cut into pieces
- 1/2 cup confectioners' sugar, sifted
- 1 large egg
- 2 cups all-purpose flour
- 1/8 teaspoon baking powder
In a bowl, combine the butter and sugar. Using an electric mixer set on low speed, beat until smooth, about 3 minutes.
Add the egg and beat until creamy. Using a rubber spatula, fold in the flour and baking powder just until incorporated. Then beat with the electric mixer set on low speed until the dough is evenly mixed and clings together, 2-3 minutes.
Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours, and up to 2 weeks. Bring to room temperature before using, then use as directed in individual recipes.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
253 calories; 10g total fat; 27mg cholesterol; 15mg sodium; 35g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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