Shortcrust Dough
 
Makes 12 (2½-inch) tartlet crusts
Ingredients
  • ⅓ cup unsalted butter, softened
  • 3 tablespoons confectioners’ sugar
  • ¼ teaspoon fine sea salt
  • 1 large egg yolk, room temperature
  • 1¼ cups all-purpose flour
Instructions
  1. In a medium bowl, beat together butter, sugar, and salt with a mixer at medium speed until pale and creamy, 2 to 3 minutes. Beat in egg yolk until combined, stopping to scrape down sides and bottom of bowl.
  2. With mixer at low speed, gradually add flour to butter mixture, beating until just combined. Shape dough into a flat disk and wrap in plastic wrap. Refrigerate dough for at least 1 hour, but preferably overnight, and up to a week, or freeze and use within 2 months. (If using from frozen, let thaw in the refrigerator overnight before using.)
Recipe by TeaTime Magazine at https://teatimemagazine.com/fern-cakes/