Use a
spring-form tart tin that can be dismantled from the bottom, so that you
can unmould the tart more easily. The butter used to make the tart
crusts should be at room temperature. Beat it with sugar until smooth.
Fold in the egg gradually one after another and mix well before adding
next. Stir in sieved flour gently. Do not over-stir or gluten will be
formed. Chill the dough for at least one hour so that it will not shrink
when you roll it out, and the butter will not melt when rolled. After
the tart crust is rolled out, put it into the tart tin. Refrigerate
briefly for the best result.
If you are a
beginner you can put cling wrap on top and under the dough before
rolling, it prevents the flour from sticking to the table or cracking.
You may also sprinkle some flour on the table instead.
When you
press the tart crust into the tart tin, put the crust on the tin loosely
at first. Then let the crust adhere tightly to the bottom. Run your
finger to fit the crust to the edges firmly and trim off excess crust.
The tart will have a beautiful shape after baking, if you bake only the
tart crust, use a fork to prick small holes on it to release trapped
air, so that the tart bottom will not buckle when baked.
