Pâté Sablée (Sweet Tart Dough)

Ingredients

2 cup (500 mL) all-purpose flour

¾ cup (175 mL) icing (confectioners’) sugar

1/2 tsp (2.5 mL) salt

2–3 tbsp (30-45 mL) poppy seeds (optional)

zest of 1 lemon

10 tbsp (150 mL) cold unsalted butter, cubed

1 large egg

In a food processor, combine flour, icing sugar, and salt. Pulse a few times to mix. Add the poppy seeds, if using, and pulse again to distribute. Add the cold butter in thirds, pulsing between additions until the mixture resembles coarse sand. Add the egg and lemon zest, pulsing just until dough begins to come together. Don’t over mix.
Turn the dough out onto a clean surface and knead lightly to fully bring it together. Wrap the dough in plastic and chill in the refrigerator for at least an hour.
Once chilled, roll out the dough to fit tart pans.
Chill the lined tart pans again before baking.
Bake in a preheated oven at 350F/175C) until the edges show just the faintest color, about 10 to 15 minutes.