Post Punk Kitchen Forum

What would be the best substitute in this tart dough recipe?

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

I'm guessing the point of the egg yolk has to do with either the fat or protein but I'd like to avoid using soy if possible.

If you subbed shortening instead of butter, left out the egg, and added a tablespoon or two of ice cold water, it wouldn't look a whole lot different than a sweetened version of the pie crust recipe I normally use.

I've seen variations on 'french' tart doughs that just use water instead of egg (like, a couple of tbsps)- I think the egg in such cases is more to do with 'richness' rather than binding factors or suchlike. What are you using the dough for? That would give a better idea for a sub.

The egg yolk could also be just for color--a more yellow dough. I would heed hoveringdog's advice and just sub the egg with some ice water.

You're probable right about it adding richness. I was thinking of just doing cornstarch but even that is probable unnecessary. I've never made a tart before so i'm not sure how the dough differs from pie dough, I'm planning on using it to make a sweet cranberry tart.