French Pastry Dough

Ingredients

• 85g unsalted butter, cut into pieces
• 1 tablespoon vegetable oil, I used canola
• 3 tablespoons water
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 160g flour

Directions

1. Heat the oven to 410º F (210º C). In a medium oven-safe bowl, such as Pyrex, add the butter, oil, water, sugar, and salt.
2. Set the bowl in the oven and heat until the butter bubbles and begins to brown only at the edges. This can take up to 15 minutes, but take a look earlier so it does not go too far.
3. Carefully take the bowl out of the oven, remembering that the bowl will be very hot and the mixture may sputter. Add the flour all at once and stir briskly until the dough gathers into a ball and comes cleanly away from the bowl.
4. Move the dough into a 9-inch (23 cm) tart pan with a removable bottom, then spread it out a little with a spatula.
5. When the dough is comfortable enough to touch, press it into the pan with the heel of your hand, then use your fingers to work it up the sides. Save a little piece of dough, about raspberry-sized, to repair any cracks later.
6. Use a fork to prick the dough all over about ten times. Bake the tart shell for 15 minutes, until it turns golden brown.
7. Take the shell out of the oven. If you see any larger cracks, patch them with the dough you saved. Pinch off a bit, roll it lightly between your fingers to soften it, tuck it into the cracks, and smooth it gently with your pinky.
8. Allow the tart shell to cool before you fill it.