Serves: 5
Total Calories: 289

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 egg yolk
3 to 4 tablespoons ice water

1 Prepare the dough: Combine the flour and salt in a large bowl. With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.

2 Beat the egg yolk together with 2 tablespoons of the water. Sprinkle the mixture over the flour. Mix together lightly until the dough is evenly moistened and comes together without being sticky. Add the remaining water if needed.

3 Shape the dough into a disk. Wrap in plastic wrap. Refrigerate 30 minutes or overnight.

4 If the dough has been refrigerated overnight, let it stand at room temperature 20 to 30 minutes before rolling it out. Place the dough between two sheets of plastic wrap and roll it out to a 12-inch circle, turning the dough and rearranging the plastic wrap with each turn. Remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough with the plastic up in a 9- to 10-inch tart pan with a removable base. Peel off the plastic wrap. Gently press the dough into the base and along the sides.

5 Roll the rolling pin over the top of the pan and trim off the overhanging dough. Press the dough against the side of the pan to create a rim higher than the edge of the pan. Chill the pastry shell in the refrigerator 30 minutes.

6 Place the oven rack in the lower third of the oven. Preheat the oven to 450°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake for 5 minutes, then prick the dough again. Bake until just set, 10 minutes more. Remove the shell from the oven. Cool on a rack 10 minutes.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 289
Calories from Fat: 165

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