Cookie Tart Crust
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 8 tablespoons 1 stick unsalted cold butter, cut into small cubes
- 1 large egg yolk
- 2 tablespoons heavy cream, plus more if dough is too crumbly
- In the bowl of a food processor, pulse flour and sugar until well blended. Add butter and pulse until butter becomes the size of small peas.
- Combine the yolk and 2 tablespoons cream, and add to the flour mixture. Pulse until well combined and mixture forms wet crumbs.
- Pour the dough crumbs into a mixing bowl and squeeze some dough in your fingers – if it does not hold together, add up to 2 more tablespoons of cream.
- Wrap dough in plastic wrap and flatten into a round disc.
- Chill for 30 minutes to an hour, or freeze for approximately 10-15 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Roll out the dough into a rough 10-inch circle. Do not worry if it falls apart.
- Gently press onto the bottom and up the sides of a greased 9-inch false bottom tart pan.
- Using a fork, gently prick all over the bottom of the tart shell.
- Place tart pan on a sheet pan and place a piece of parchment paper directly onto the dough large enough to go up the sides. Fill the parchment paper with pie weights or dried beans, and bake for 5 minutes.
- Lower the temperature to 375 degrees Fahrenheit and continue baking for 15-20 minutes.
- Remove from the oven, and gently remove the parchment and weights. If there are any areas of the crust that have puffed up, prick them with a fork or press them down gently with a spoon.
- Return to oven for 10-12 minutes more to fully bake the bottom crust. Do not let the crust get brown – it should be very pale but cooked through.
- Cool completely in the pan. Fill with any cooked filling of your choice.
Makes 1 9-inch baked cookie crust