A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
MAKES ONE 9½ INCH TART SHELL OR ONE 9 INCH SINGLE PIE CRUST
OVEN TEMPERATURE: 425°F/220°C, then 375°F/190°C
BAKING TIME: 25 to 35 minutes
For a tart: One 9½ by 1 inch high fluted tart pan with removable bottom, coated with baking spray with flour if not nonstick; An expandable flan ring or 12 inch round cardboard template; An 8 by 2 inch round cake pan; A cookie sheet lined with nonstick aluminum foil or with regular aluminum foil lightly coated with nonstick spray
For a pie: One standard 9 inch pie plate; Optional: a second 9 inch pie plate, to aid in shaping
For both: A large coffee filter, several smaller cup-style coffee filters, or crumpled parchment; Dried beans or rice as weights for blind baking; A foil ring to protect the edges of the crust
Mise en Place for this recipe:
• Cut the butter into ½ inch cubes and refrigerate.
• Into a 1 cup measure with a spout, weigh or measure the egg yolk and cream. Cover and refrigerate.
—Rose Levy Beranbaum
SWEET COOKIE TART OR PIE CRUST (PÂTE SUCRÉE) is excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.