The finished tart
Gorgeous, right? Now let's walk you through making it...
Cut cold butter into small pieces and add to the dry ingredients in the food processor.
Cut butter into dry ingredients
Pulse food processor until no large pieces of butter remain.
Add wet ingredients
Whisk together egg and ice water. Stop food processor and add egg mixture.
Run food processor
Run food processor until dough forms. After about 20 seconds, dough begins to hold together. Don’t stop now.
Mix until dough ball forms
Keep running food processor until dough ball forms. If a dough ball doesn't form after 40 seconds of mixing, add two teaspoons of water.
Pinch dough into tablespoon pieces. Place dough balls around edge of greased tart pan.
Fill the pan with the remaining dough balls. Place them in the center of the pan. Be sure to leave a little space between each dough ball.
Press dough together
Starting in the bottom of the pan (not at the edge), press dough together.
Cover bottom of pan with dough
You want the dough to evenly cover the bottom of the pan. No bare spots should remain.
Press remaining dough into the sides and bottom of the pan to create the crust.
Shape tart shell
Using a measuring cup, firmly press dough into pan. This should get rid of any cracks in the dough.
Trim excess dough from edge with a sharp knife.
If there are any bare spots, fill in with the excess dough you trimmed from the tart.
Poke the base
Poke the base a few times with a fork to prevent it from puffing up as it bakes.
Bake until lightly golden brown
After chilling dough for 45 minutes, bake until lightly golden brown. Fill as desired.