| 1 |
BY HAND: Sprinkle the yeast over the milk in a small bowl. Let sit until foamy, about 5 minutes. Stir well. |
| 2 |
Sift the flour into a large mixing bowl. Add the sugar and salt and combine the dry ingredients with a whisk. Make a well in the center. Pour in the egg, yeast mixture, and butter. Use your fingertips to gradually work the flour into the liquid ingredients until you have a smooth, soft dough that holds together. Add just enough flour to make a dough that does not stick to your fingers and can be rolled out easily. Do not knead or over work this dough or it will become tough. |
| 3 |
Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour. (An oven with a pilot light is ideal, or preheat your electric oven for about 10 minutes at the lowest possible setting and turn if off.) |
| 1 |
BY FOOD PROCESSOR: Proof the yeast as described above in step 1. |
| 2 |
Fit the food processor with the plastic blade. Place the flour, sugar, and salt in the food processor and pulse a few times to combine the ingredients. With the motor running, add the egg, yeast mixture, and melted butter. Stop and remove the dough as soon as it forms a ball. Knead it briefly and gently on a lightly floured surface, adding just enough flour so that it does not stick to your fingers and can be rolled out easily. |
| 3 |
Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour. |
| 1 |
ROLLING OUT THE DOUGH: Generously butter and flour one 12-inch or 8-inch tart pan. |
| 2 |
Punch down the dough and remove to a lightly floured surface. Roll the dough into a round, about 1/4-inch thick. For a thinner crust, divide the dough in half and roll out into 2 rounds, 1/8-inch thick. |
| 3 |
Drape the dough over your rolling pin and transfer to the prepared tart pan. Fit the dough into the pan; trim and crimp the edges. Prick holes on the bottom of the tart with a fork. Cover with a kitchen towel and let the dough rise again for 20 to 30 minutes before filling and baking. |
| 1 |
NOTE: Tart pans with removable bottoms are the best baking pans to use for all the tarts. Allow the baked tarts to cool for about 15 minutes, then place the tart pan on top of a jar or can. Loosen the sides gently with a knife until the side of the pan falls away. |
| 1 |
VARIATION: Add 1 teaspoon cinnamon to the dry ingredients for a cinnamon-scented crust. |