1. For the crust Preheat oven to 350F. Spray tart pan with cooking spray. Place all of the ingredients except the water into the a food processor. As the processor is blending add the water. Pulse until the mixture resembles wet sand. Be sure that there are no large chunks of unincorporated butter.

2. Press the dough into the tart pan so that it covers the pan evenly on the bottom and the sides. Place into the refrigerator until ready to fill.

3. For the Filling Beat all of the ingredients together with a whisk or immersion blender until the mixture is thick and uniform.

4. Place the tart pan on a sheet pan. Pour the filling into the tart pan and place into preheated oven. Cook for 25 minutes. Check to see that it is well-set. If it seems jiggly, cook another 5 minutes or so. After it is done, remove it from the oven and allow to cool.

5. Place a cut-out of a crown on the tart and sprinkle with colored sugar. Carefully remove the paper and leave the sugar crown to make people smile. Makes a 10- or 11-inch tart pan, 10 to 12 slices

Tips for a Great Crust

1

Keep it cool. Use ice cold butter, handle your dough as little as possible and very cold water as needed.

2

After forming the dough, let it rest in the refrigerator for a least an hour before shaping into a pie or tart pan.

3

Don’t overmix. When incorporating your fat, blend until the flour and fat resemble a pea sized mixture.

4

Blind baking. Be sure to line your pie crust with parchment paper and fully fill with pie weights (or dried beans) to pre-bake in the oven.

5

Don’t forget to add a pinch of salt to balance the flavors of your crust.