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1
Lightly oil the mold with butter.
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2
Sift the cake flour (optional).
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3
Combine the butter and dry ingredients, then thoroughly mix until whitish.
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4
Add the egg yolk, and mix until evenly incorporated.
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5
Sift in the cake flour, then fold it in.
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6
When it becomes moist, wrap in plastic wrap, then chill for 1 to 2 hours in the refrigerator.
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7
Remove from the refrigerator, loosen the dough, then roll it out.
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8
You'll save on clean up time if you sandwich it between plastic wrap to roll it out.
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9
Remove the top layer of the plastic wrap, invert it into the tart mold, then gently press the dough into it.
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10
Remove the other layer of plastic wrap, slice off the excess dough, prick with a fork in several places (to ventilate), then chill in refrigerator for about 15 minutes.
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11
While it's chilling, preheat the oven to 180C.
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12
Fill with baking stones, then bake in oven for 30 to 40 minutes at 180C.
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13
After 20 minutes, remove the baking stones, then bake for 10 more minutes.
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14
The leftover dough can be used to make tasty cookies.
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15
*
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16
Addendum: When making tartelettes, bake for about 20 to 25 minutes.
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17
Here is a recipe I made using this tart pastry crust:.
