Sweet Tart Dough

This is a basic tart that is used for fruit or chocolate tarts versus a quiche. It's pretty quick to prepare and pretty easy to roll out. This recipe makes one 10 or 11 inch tart crust or one 9 inch pie crust.
What you need:
1 1/2 cups All Purpose Flour
1/4 cup Sugar
1 tsp Baking Powder
1/2 tsp Salt
6 tbsp Cold Unsalted Butter, cut into 8 pieces
1 Large Egg
1 Large Egg Yolk
1 tbsp Water

What you need to do:
Mix together the flour, sugar, baking powder and salt.

Cut your butter into 8 sections.

Mix in your butter until it kind of comes out with a Parmesan cheese consistency.

If you don't have this egg separator, you really need to get this one. I love it and use it all the time. Add in the eggs, one at a time, and water.

Once doughy, flatten out and place cling wrap around it. Place in the fridge for 1 to 2 hours and up to 3 days.

Once your filling is ready to go and its been at least an hour, split into 2/3 and 1/3.

Place 2/3 onto bottom of tart pan and spread out evenly, making sure all the edges are covered.

Cut the 1/3 into 3 pieces and roll out, like so.

(Sorry I didn't take a photo of the process) Put your 3 pieces on the edges. Take care the edges are fully 'attached' to the bottom piece. 
This is how it is done! Now fill it with your favorite filling and bake! 

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