Verlets Tart Crust Recipe

How to make it

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• Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
• In a large bowl, use a wooden spoon to combine the melted butter and the sugar, stirring to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough.
• Transfer the dough to the center of the buttered pan. Press the dough evenly across the bottom and up the sides of the pan. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.
• Freeze the crust for at least 30 minutes, preferably longer, before baking.
• To fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. And here is the very best part: Since you froze the crust, you can bake it without weights. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
• Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.
• Optional - To prevent the crust from becoming soggy you can sprinkle 2 Tablespoons finely ground unblanched almonds on top.