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Sweet Tart Pastry (Pâte Sucrée) 
9-to 9 1/2-inch tart shell
If the dough becomes soft and sticky while rolling, rechill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough. We find a tapered French rolling pin to be the most precise instrument for rolling tart pastry. Bake the tart shell in a 9- to 9 1/2-inch tart pan with a removable bottom and fluted sides about 1 to 11/8 inches high. 
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
11/4 cups (6.25 ounces) unbleached all-purpose flour
2/3 cup (3 ounces) confectioners’ sugar
1/4 teaspoon salt
8 tablespoons (1 stick) very cold unsalted butter, cut into 1/2-inch cubes
1. Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.
2. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap to 13-inch round. (If dough is soft and sticky, slip onto baking sheet and refrigerate until workable, 20 to 30 minutes.) Transfer dough to tart pan by rolling dough loosely around rolling pin and unrolling over 9- to 9 1/2-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan corners by gently lifting dough with one hand while pressing dough into corners with other hand. Press dough into fluted sides of pan. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on large plate and freeze 30 minutes. (The dough-lined tart pan can be sealed in a gallon-sized zipper-lock plastic bag and frozen up to 1 month.)
3. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, press 12-inch square of foil inside frozen tart shell and over edge, and fill with metal or ceramic pie weights. Bake for 30 minutes, rotating halfway through baking time. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set baking sheet with tart shell on wire rack.


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