This pastry is perfect for pear tarts and other tarts that have delicate flavors and/or nuts in the filling.
For a 9" tart
1 ½ c. flour (scooped, not sifted)
2 T. sugar (superfine, if available)
1/8 t. salt
½ c. unsalted butter (1 stick), cold, cut into small pieces
1 large egg, divided
2 T. half-and-half
3 T. ice water
½ t. ginger (optional)
For tips on how to successfully bake a tart shell -- no soggy bottoms! -- check out the Tips & Tricks/Q&A section of piepals.com and scroll down to that question.