Classic Sweet Tart Pastry

Method

1. In a stand mixer with the paddle attachment, beat the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until just incorporated; the mixture will look like wet, clumpy sand. Add the egg yolk and mix on low until evenly distributed and the dough is clumpy, about 30 seconds. Use your hands to lightly knead the dough into a ball in the bowl. Press the dough into a 6-inch (15-cm) disk, wrap tightly in plastic wrap, and refrigerate for about 30 minutes. (You can store it in the fridge for up to 5 days or freeze for up to 3 months; thaw overnight in the fridge before using.)
2. Lightly spray a 9.5-inch (24-cm) tart pan with a removable bottom or a 9-inch (23-cm) pie dish with nonstick spray with flour. Place the chilled dough in the pan. Pinch off pieces and press them against the sides to about 1/8-inch (3-mm) thick and about 1/8-inch (3-mm) above the rim (you'll trim later). Press the remaining dough evenly into the bottom with the heel of your hand. It may look messy and you might think you don't have enough dough, but it will come together. Make sure there are no seams, and press the dough squarely into the corners to avoid thick edges. Use a paring knife to trim the top edge flush with the rim. Cover with plastic wrap and freeze for at least 30 minutes.
3. Preheat the oven to 350°F and place a rack in the middle.
4. Place the chilled crust on a baking sheet (for easy handling) and bake for 23 to 26 minutes, until lightly golden. Let cool completely on a wire rack.