This was cool! I've never seen pastry dough made this way. It makes a very flaky crust that you press right into the pan. It does get some cracks in the dough, so probably wouldn't be best for a really liquidy filling. I used salted butter and thought it was fine. It really works best to weigh the flour if you have a kitchen scale.
French Pastry Dough
6 T. unsalted butter, cut into pieces
1 T. vegetable oil
3 T. water
1 T. sugar
1/8 tsp. salt
160g flour (5.5 oz or 1 rounded cup)
Preheat oven to 410. In an ovenproof bowl, like Pyrex, combine everything but the flour. Place in oven and heat until it is bubbling and the butter has started to brown, about 15 minutes (but check earlier to be sure it doesn't burn)
Carefully remove from oven and add all the flour at once, stirring it quickly until it comes together in a ball (remember to use a hot pad while stirring). Transfer the dough to a tart mold or pie dish. Once it has cooled a little, pinch off a piece about the size of a raspberry and set aside, then press the dough out to fill the bottom and sides. Use a fork to prick all over the bottom and to press the dough against the side of the pan.
Bake the tart for 15 minutes or until golden brown. If there are any cracks you want to fill, pinch off a little bit of the reserved dough and gently press it into the cracks with your pinky finger. Let cool before filling.
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