Pâte Brisée

Method

1. Whisk together the flour, salt and sugar.
2. Add the cold butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs with lentil- to small-pea-size pieces of butter still visible.
3. Whisk together the egg yolks and 2 tablespoons ice water. Drizzle over the flour mixture and toss gently with a fork until moist clumps begin to form.
4. Squeeze a handful of dough. If it holds together, it is ready. If it crumbles, add additional ice water 1 teaspoon at a time. The dough should be shaggy rather than wet.
5. Press the dough together without kneading and shape it into a flat disc. Wrap and refrigerate for at least 1 hour, preferably 2 hours.

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Pâte Sucrée

Method

1. Using a stand mixer fitted with the paddle attachment or an electric hand mixer fitted with standard beaters, mix the butter, powdered sugar and salt on low speed until combined.
2. Increase to medium-low and mix until smooth and creamy, 1 to 2 minutes. Do not whip or incorporate excessive air.
3. Whisk together the egg yolks, vanilla and water. Gradually add this mixture to the butter on low speed, scraping down the bowl as needed.
4. Add the flour and mix on low just until moist clumps form. If using a hand mixer, switch to a sturdy spatula before adding the flour.
5. The finished dough will be soft, similar to cookie dough. This is normal. Scrape it directly onto a sheet of plastic wrap and use the plastic to gather and shape it into a flat disc without handling it excessively.
6. Wrap and refrigerate for at least 1 hour.

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Pâte Sablée

Method

1. Whisk together the flour, powdered sugar and salt.
2. Add the cold butter. Using a pastry blender or your fingertips, work the butter completely into the dry ingredients until the mixture resembles fine, evenly moistened sand with no visible pieces of butter.
3. Whisk together the egg yolks and vanilla. Add them to the flour mixture and mix gently until moist clumps begin to form.
4. Firmly squeeze a handful of dough. If it holds together, it is ready. If it remains dry and crumbly, add cold water 1 teaspoon at a time, using only as much as necessary.
5. Press the dough together without kneading and shape it into a flat disc. Wrap and refrigerate for at least 1 hour.

Rolling the Dough

Use the following method for any of the three doughs.

1. If the chilled dough is too firm to roll without cracking, let it stand at room temperature for 5 to 10 minutes, just until pliable.
2. Place the dough between two large sheets of parchment paper and roll it to an even ⅛-inch thickness (3mm). The parchment prevents the dough from sticking and tearing without requiring additional flour.
3. If the dough becomes soft, sticky or difficult to move, keep it between both sheets of parchment, slide it onto a sheet pan and refrigerate for 15 to 20 minutes, until firm but still flexible. This additional chilling is optional and only necessary when the dough becomes difficult to handle.

 

Lining a 9- to 10-Inch Tart Pan

1. Peel away the top sheet of parchment. Use the bottom sheet to support the dough as you lift and invert it over the tart pan, then carefully peel away the remaining parchment.
2. Gently ease the dough into the bottom and sides of the pan without stretching it. Press it into the corners and against the sides.
3. Trim the dough level with the rim of the pan. Patch any cracks or tears with small pieces of excess dough.
4. Lightly prick the base with a fork, then freeze for 30 minutes before blind baking.

 

Lining 3-Inch Perforated Tart Rings

For the cleanest, most even tart shells, I recommend cutting the bases and side strips separately.

1. Line a half-sheet pan with parchment paper. Lightly grease the inside of six 3-inch perforated tart rings, wipe away any visible excess and arrange the rings on the prepared pan.
2. Use a tart ring like a cookie cutter to stamp six circles from the rolled dough. Place one dough circle flat inside each ring to form the base.
3. Using a small pastry brush or your fingertip, lightly moisten the outer edge of each dough circle with a little water. This helps the side strip adhere to the base.
4. Cut six strips for the sides. Each strip should be approximately 10 inches long and ¼ inch wider than the ring is tall. Once placed upright, the dough should extend approximately ¼ inch above the ring.
5. Working with one shell at a time, stand a strip upright inside the ring, placing its bottom edge directly on the moistened edge of the base. Gently curve the strip around the inside wall of the ring to form the side, taking care not to stretch the dough.
6. Where the ends overlap, trim away the excess with kitchen scissors so the ends meet edge-to-edge. Press the ends together to seal the vertical seam.
7. Gently press all the way around the bottom seam, where the side strip meets the base, to seal the two pieces together.
8. Lightly prick the bases with a fork, then freeze the completed tart shells for 30 minutes.
9. While the shells are still frozen, hold a sharp paring knife horizontally and use the top edge of each ring as a guide to trim away the overhanging dough, leaving a clean, level edge.

 

Blind Baking

1. Preheat the oven to 350°F (175°C).
2. Remove the frozen tart shells from the freezer. Press aluminum foil snugly against the bottom and sides of the shell. 
3. Fill the foil completely with pie weights, dried beans or rice so the sides remain fully supported.
4. Bake a large tart shell for 15 to 18 minutes or mini shells for 12 to 15 minutes, until the sides look dry and set and the foil lifts away without pulling at the dough.
5. Carefully lift out the foil and weights.
6. For a partially baked shell that will return to the oven with its filling, bake uncovered for another 5 to 8 minutes, until the base looks dry and is just beginning to color.
7. For a fully baked shell intended for an unbaked filling, continue baking uncovered until the base is dry and the entire shell is evenly golden—approximately 10 to 15 minutes more for a large shell or 5 to 10 minutes more for mini shells.
8. The sweet crusts may brown sooner than the brisée, so rely on appearance rather than time alone. Cool fully baked shells completely before unmolding and filling.

 

Storage

• Wrapped dough may be refrigerated for up to 3 days or frozen for up to 1 month. Thaw frozen dough overnight in the refrigerator.
• Fully baked, unfilled tart shells may be stored airtight at room temperature for 1 to 2 days or frozen for up to 1 month.