1-First Step: Chill all tools and ingredients. Cube the butter and freeze for 10 minutes. Measure flour, sugar, and salt into a bowl. This keeps the sweet tart crust cold for maximum flakiness.

2-Second Step: Pulse flour mixture and cold butter in a food processor until pea-sized crumbs form, about 10 seconds. Or cut in by hand with a pastry blender. Avoid overmixing for a tender pate sucree.

3-Third Step: Add egg yolk and 2 tablespoons ice water. Pulse or stir until dough starts to clump. Add more water 1 teaspoon at a time if dry. Form into a disc without kneading.

4-Fourth Step: Wrap dough in plastic and chill 30-60 minutes. This relaxes gluten for easy rolling in your fruit tart crust.

5-Fifth Step: On a floured surface, roll dough to 12-inch circle, 1/8-inch thick. Transfer to a 9-inch tart pan with removable bottom. Press gently into edges; trim excess. Patch cracks with scraps.

6-Sixth Step: Prick bottom with a fork. Chill assembled shell 15 minutes. Preheat oven to 375°F (190°C). Line with parchment and pie weights; bake 15 minutes.

7-Seventh Step: Remove weights and parchment; bake 10-15 more minutes until golden. For filled tarts, cool completely before adding fruit. Vegan or gluten-free versions follow the same timing.

8-Eighth Step: Cool on a wire rack. Fill with custard, fruits, or whipped cream for a stunning dessert. This easy sweet tart crust holds up beautifully.