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.
Sweet Tart Pastry
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS27
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
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Carbohydrate23 g
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Cholesterol64 mg
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Fiber1 g
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Protein3 g
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Saturated Fat10 g
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Sodium84 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium bowl, whisk together the flour, sugar, and salt until well combined. (2 minutes)
02
Step
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)
03
Step
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)
04
Step
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)
05
Step
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)
06
Step
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)
07
Step
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)
08
Step
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)
09
Step
0 mins
Let the tart shell cool completely before filling with your desired filling.
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Please Rate
Assunta Hermiston
Jun 27, 2025I love how versatile this recipe is. I've used it for both sweet and savory tarts with amazing results.
Buster Pacocha
Jun 16, 2025The directions were so clear and easy to follow, even for a beginner baker like me.
Annie Bahringer
Apr 22, 2025This recipe is a game-changer! My tart crusts have never been so perfect.
Rahul Kiehn
Mar 16, 2025Chilling the dough is key! It makes all the difference in the texture of the crust.