Tarte sablée

As any sweets lover, I enjoy baking. I have been asked by friends and my boyfriend to bake often one of my specialties: the Italian Almond Tart. However, I often bake rustic tarts according to what fruits are in season. While I'll admit I bake once every other week that Italian Almond Tart for my boyfriend. Hence, I have tried various basic tart dough and will admit this one is my favorite.

I comprehend you can make dough using a stand mixer, a food processor though I always go with the old fashion way that my French grandmother taught me: by hand.

Basic Tart Dough (for one 24 cm (9 1/2") tart)

Ingredients:

1 large egg yolk
1 tsp pure vanilla extract
2 Tbsp ice water (more if needed)
1/3 cup sugar (90g)
1 1/4 cups all purpose unbleached flour (200g)
1/2 cup cold unsalted butter (125g) (cut into small pieces

In a small bowl, mix together the egg yolk, ice cold water and vanilla (set aside). In a larger bowl, mix together the flour, sugar, then add the butter cut into pieces. Using your hands, mix the dry ingredients with the butter until the texture resembles coarse meals (like small peas). Then add the wet ingredients mixture. Using your hands, mix the dough together and add more water if needed until dough pulls together.

Tips: you can use dough right away or chill dough for easier rolling.