This tart pastry recipe is from The Fannie Farmer Cookbook, which was originally published in 1896.
I was making following a cheese and bacon quiche recipe that called for a tart pastry.
Preheat oven to 425 degrees.
Separate 1 egg and set aside the yolk. You won’t need the egg white for this recipe.
Mix 1 cup of flour and ¼ teaspoon of salt in a medium mixing bowl. (If you want sweet dough, add 1 ½ tablespoons of sugar. Since I needed for quiche, I did not add sugar.)
Cut 6 tablespoons of cold butter into small pieces. Then blend the butter into the flour with your fingers until it resembles tiny peas or coarse meal. (You can use a pastry blender if you like but I used my fingers.) This takes several minutes.
In another bowl, whisk the egg yolk with 2 tablespoons of water. Add it to the flour mixture. With your hands, work this dough together until smooth and it forms a ball.
Wrap in plastic and refrigerate at least 20 minutes. I gave it about 40 minutes.
The recipe says that this can be rolling with a rolling pin, but the cook suggested patting it, piece by piece, into place into a springform pan or pie pan with your hands. I used the latter method and a springform pan.
Take pieces of dough and pat it in place on the pan using the heel of your hand. Work it over the bottom and then up the sides. Try to get it even. It should be thick enough to hold the filling but not too thick around the bottom edge. This takes a few minutes.
Follow the recipe for the filling you will add from here. Or, after using a fork to add tiny air holes to the bottom, bake at 425 degrees for 12 minutes. If using a springform pan, remove the sides when ready to serving.
-Sandra Merville Hart
Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.