Sweet Tart Pastry

Sweet Tart Pastry
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    27

Craft a delicate, buttery tart shell, perfect as a blank canvas for your most inspired sweet creations. This versatile recipe yields a subtly sweet and wonderfully crisp crust that will elevate any filling, from luscious fruit compotes to decadent chocolate ganaches.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    64 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    10 g
  • Sodium
    84 mg
  • Sugar
    5 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a medium bowl, whisk together the flour, sugar, and salt until well combined. (2 minutes)

Image Step 02
02 Step

Recipe View 7 mins Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (5-7 minutes)

Image Step 03
03 Step

Recipe View 1 mins Create a well in the center of the flour mixture. In a separate small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the well. (1 minute)

Image Step 04
04 Step

Recipe View 4 mins Gradually incorporate the flour mixture into the egg mixture, starting from the edges and working your way towards the center. Mix until the dough just comes together. Be careful not to overmix. (3-5 minutes)

Image Step 05
05 Step

Recipe View 30 mins Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it forms a smooth disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes)

Image Step 06
06 Step

Recipe View 15 mins Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, ensuring it fits snugly into the corners and edges. Trim any excess dough from the edges of the pan. (15 minutes)

Image Step 07
07 Step

Recipe View 2 mins Line the tart shell with parchment paper and fill with pie weights or dried beans. This will prevent the crust from puffing up during baking. (2 minutes)

Image Step 08
08 Step

Recipe View 19 mins Bake the tart shell for 15-18 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights. If the bottom of the crust appears wet, bake for an additional 3-5 minutes, or until it is dry and slightly golden. (15-23 minutes)

Image Step 09
09 Step

Recipe View 0 mins Let the tart shell cool completely before filling with your desired filling.

For an extra flaky crust, ensure all your ingredients are very cold. You can even chill the flour and mixing bowl before starting.
Don't overwork the dough, as this will develop the gluten and result in a tough crust.
Blind baking is crucial for preventing a soggy bottom crust, especially when using a wet filling.
If the edges of the crust brown too quickly during baking, cover them with foil.

Leanne Carter

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Assunta Hermiston

    I love how versatile this recipe is. I've used it for both sweet and savory tarts with amazing results.

  • Buster Pacocha

    The directions were so clear and easy to follow, even for a beginner baker like me.

  • Annie Bahringer

    This recipe is a game-changer! My tart crusts have never been so perfect.

  • Rahul Kiehn

    Chilling the dough is key! It makes all the difference in the texture of the crust.

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