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- Combine the water, egg yolk, and vanilla and set aside.
- Place the flours, sugar, and salt in a Robot Coupe and pulse to combine.
- Add the butter, pulsing until the mixture looks mealy.
- Add the egg mixture.
- Blend until moist clumps form.
- Gather the dough into a ball and roll on a floured surface to the approximate size of the tart pan.
- Cover the rolled-out dough with plastic and transfer to the refrigerator for at least 20 minutes before lining the tart pan.
- Remove the dough from the cooler and allow to temper for a few minutes prior to rolling it any further. Then roll the dough slightly larger than the size and the tart pan. Lift the dough into the pan, pressing the sides of the dough against the sides of the pan. Roll over the top of the pan to cut off excess dough. Return the lined tart pan to the refrigerator for 15 more minutes.
- Dock and blind bake the crust with pie weights for about 15-20 minutes at 3250 F until the crust begins to brown slightly.
- Set aside to cool.
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