For any fruit tart, first, prepare the Short Dough. Use a 10-inch tart shell with a removable bottom. Trader Joe's has a great sea salt in a large cylindrical container. I always keep my baking butter in the freezer and it cuts nicely into small cubes for blending.
1-1/2 cups of all-purpose or pastry flour
1/4 sugar
1/4 tsp. fine sea salt
1/2 cup or one stick cold unsalted butter cut into 1/4 inch cubes
2 Tbsp. heavy cream
1 egg yolk
Use a pastry blender to blend the flour, sugar, salt and butter until it has the consistency of coarse cornmeal. Lightly beat the cream and egg yolk together and then stir into the flour mixture with a fork. When the dough is blended, place it all in a small plastic bag (a thin one not a Ziploc-type.) Mash this together until you have a ball or disk. Refrigerate 1 hour or put into the freezer for 20 min.
Remove the disk of dough and press it into the tart pan and up the sides. Press hard so that you have a firm crust, tamping down so that there is a tart-pan shape.
Bake 5 minutes at 400 degrees. Turn down the heat to 350 degrees and bake another 10-15 minutes. There may be craters where the butter has melted. Unless the tart pan shows through it is fine. However, there should be no cracks or indentations that will allow the filling to leak through under the crust. Fill any cracks or craters with dabs of cold butter. Let the crust cool.
