RICH EGG PIE CRUST
(Muerbeteig or Pãte Sucrèe)
- Combine and make a well with:
- 1 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Add and work with fingers until light and creamy:
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
Work into it as you would for pastry, using a pastry blender or the tips of your fingers:
- 6 tablespoons butter
until the mixture forms one blended ball and no longer adheres to your fingers.
Cover and refrigerate for at least 1/2 hour. Roll to 1/8-inch thickness, as for pie dough.
Line the greased tart pans with this dough. Weight them down with beans or pebbles and bake in a 400°F oven for 7-10 minutes or until lightly browned. Unmold the pastry shells and cool on a rack. Fill with fresh fruit.
Glaze and garnish with whipped cream.
Makes 6 3-inch tart shells.