1 cup (250 ml) unbleached all-purpose flour

2 tbsp (30 ml) sugar

1/4 tsp (1 ml) salt

1/2 cup (125 ml) cold unsalted butter, diced

2 tbsp (30 ml) ice-cold water

1 egg yolk

In a food processor, combine the flour, sugar and salt. Add the butter and pulse a few seconds at a time until it is the size of peas. Add the water and egg yolk and pulse again until the dough just begins to form. Add ice-cold water if needed. Remove the dough from the food processor and form into a disc with your hands.

On a lightly floured surface, roll out the dough and line in a 9 in (23 cm) in diameter and 1 inch (2.5 cm) deep removable bottom tart pan. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes or freeze for 15 minutes.

With the rack in the lowest position, preheat the oven to 375 °F (190 °C).

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