Instructions

• In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 2 pinches salt until evenly combined.
• Add 1 teaspoon milk and 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the flour mixture until it resembles coarse breadcrumbs.
• Add 1 large egg and mix just until the dough begins to clump together. If the mixture still has dry crumbs and will not come together, add up to 1 additional teaspoon milk, a little at a time (use no more than 1–2 teaspoons total), and mix until the dough holds.
• Gather the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
• On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Carefully transfer the dough to a 9-inch tart pan and fit it into the pan, pressing into the edges. Trim any excess dough flush with the pan rim.
• Prick the bottom of the dough all over with a fork to prevent large bubbles, then cover and freeze the prepared tart shell for 45 minutes.
• When the shell has finished freezing, preheat the oven to 375°F (190°C). Bake the frozen tart shell for 20–25 minutes, or until the crust is golden brown.
• Remove the tart from the oven and let it cool in the pan until cool enough to handle (about 10 minutes), then transfer to a wire rack to cool completely before filling or serving.