Directions:
- In a food processor or bowl, combine flour and sugar. Add butter; whirl or rub in with your fingers until fine crumbs form. Add yolk; whirl or mix with a fork until dough holds together. Pat into ball.
- Divide dough into 6 equal portions. Firmly and evenly press each one over bottom and up sides of a 4 1/2-inch tart pan with removable rim. Set pans slightly apart on a 14- by 17-inch baking sheet.
- Bake in a 300° regular or convection oven until pale gold, 15 to 25 minutes; let cool at least 15 minutes. If making up to 1 day ahead, cool completely, wrap airtight, and store at room temperature.
- Nutritional analysis per crust.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2419.15 Kcal (10128 kJ) | ||
| Calories from fat | 1712.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 190.33g | 293% | |
|---|---|---|---|
| Cholesterol | 673.51mg | 225% | |
| Sodium | 99.87mg | 4% | |
| Potassium | 301.91mg | 6% | |
| Total Carbs | 156.85g | 52% | |
| Sugars | 29.4g | 118% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 25.39g | 51% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.7mg | 15% | |
| Calcium | 107.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 511.45 Kcal (2141 kJ) | ||
| Calories from fat | 362.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.24g | 293% | |
|---|---|---|---|
| Cholesterol | 142.39mg | 225% | |
| Sodium | 21.11mg | 4% | |
| Potassium | 63.83mg | 6% | |
| Total Carbs | 33.16g | 52% | |
| Sugars | 6.22g | 118% | |
| Dietary Fiber | 1.05g | 20% | |
| Protein | 5.37g | 51% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 0.6mg | 15% | |
| Calcium | 22.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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