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Pate Brisee
SUBMITTED BY: Andrew Zimmern


INGREDIENTS
1 ½ cups flour
½ teaspoon salt
7 tablespoons chilled unsalted butter
1 egg yolk
3 to 4 tablespoons ice water


DIRECTIONS
Mix flour and salt together in mixing bowl.

Cut butter into ½ inch cubes. Press butter chunks between fingertips and drop into center of bowl.

Toss to coat.

With fingertips, gradually work flour and butter together until mixture resembles coarse meal.

Whisk egg yolk and 3 tablespoons of water together in small bowl to blend. Drizzle egg yolk mixture over flour mixture, tossing with fork.

Stir dough until mixture begins to come together; press together with hands to form a rough dough.

Turn out onto cool counter and press together into mound.

Dough will not come together completely. (Sprinkle with enough remaining water to reach this consistency if dough is very crumbly at this point.)

With heel of hand, smear a small amount of dough away from you on counter.

Scrape up and continue with remaining dough, mounding smeared tough together on counter.

Press mound into disk; wrap in plastic and refrigerate for 1 to 2 hours.

Enough for 10-inch tart or six 4 ½-inch tarts.