Short Dough

Fruit Tarts
Short dough
Yield: 6 Crusts(11 inch tart pans)
6 ounces granulated sugar
14 ounces unsalted butter
One egg
1 teaspoon vanilla extract
1 pound bread flour

Steps:
1. Place the sugar, butter, eggs, and for now in a mixing bowl; mix at low speed with the dough hook just until combined.
2. Add the flour and mix only until the dough is smooth.
3. Place the dough on a parchment lined sheet pan; press out as flat as possible so that the dough takes up less space and cools down quickly.
4. Cover and refrigerate until firm enough to work with, about 30 minutes.
5. worked ashore to smooth with your hands, shaping it into a thick circle in the process.
6. Start to roll about 1/8 inch thick and slightly larger than the size you need. Sprinkle just enough bread flour on the board to keep it from sticking. Keep moving and turning the dough over as you roll it, first with your hands and then, as the dough gets thinner, by rolling it up on a dowel. Look closely at the dough as you roll it out. If only the edge of the dough was moving and not in the middle, the middle is sticking to the table. Let’s gently and lightly dust the table if sticking occurs.
7.Trim away all tattered edges. Reserve.
Note:
Short Dough should be trimmed approximately 1 half-inch larger than the size you will be needing. Though when made properly it will not shrink when baking, the extra size allows for the sides of the tart pan. Use a small ball of extra dough to push the crust into the corners of the pan. Lightly poke holes in the bottom of the crust with a fork prior to baking. Cover with parchment, and fill with pie weights to bake. Bake at 375°F until golden brown. Approximately 15 minutes.