Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) cold, unsalted butter
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
2-3 tablespoons ice water
Directions
In a bowl, whisk together the flour, sugar and salt. With a pastry cutter, cut in the butter until the mixture is coarsely textured with small irregular flakes and bits the size of small peas. With a fork, stir in the egg yolk and vanilla. Stir in the water, 1 tablespoon at a time, until the dough just holds together. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll out chilled dough to 1/4-inch thick. Cut to fit the size of tart pans desired. This recipe makes enough dough for 6 4-inch heart-shaped tarts, or one 10-inch tart.
With a fork, prick holes over the bottom and sides of each crust (to allow steam to escape and keep dough from swelling during baking). Set in the freezer for 20 minutes.
If desired, line each tart pan with aluminum foil, cover with pie weights (or dried beans) before baking, to keep the crust from swelling. Bake for 15 minutes at 400 degrees. Lower the temperature to 350 degrees, remove the weights and foil, and continue baking until crust is golden brown.