Tart Crust Recipe
This tart crust recipe makes a crisp, tender, shortbread-like shell that holds up to a number of different filling. Just ten minutes of work, then it chills while you do something else!
Equipment
- Food processor or pastry blender
- 1, 9 or 10-inch tart pan
Ingredients
- 1½ cup all-purpose flour (180g)
- ¼ cup granulated sugar (50g)
- ¼ teaspoon salt
- ½ cup cold unsalted butter diced (113g)
- 1 large egg cold
- ½ teaspoon vanilla extract
Instructions
- Food processor method: In the bowl of a food processor, pulse to combine the flour, sugar and salt. Add the cold butter and pulse 8 to 10 times until the butter is the size of peas. In a small bowl, whisk the egg and vanilla until well combined. Add the egg mixture to the flour mixture and process for about 5 seconds until the mixture resembles coarse breadcrumbs (like panko).
- Mix by hand: In a large mixing bowl, whisk to combine the flour, sugar, and salt. Add the cold butter and cut it into the flour mixture using a pastry blender or by pressing it together with your fingers until it resembles coarse breadcrumbs. In a small bowl, whisk to combine the egg and vanilla. Add it to the flour mixture and stir and knead to combine.
- Turn the dough out onto a floured surface. Knead 3 to 5 times to bring it together into a cohesive ball. Flatten it into a disc shape, about 1 inch thick, and wrap it with plastic wrap. Refrigerate for 1 hour or freeze for 30 minutes.
- To roll-out the crust, place the crust on a well-floured surface and sprinkle flour all over the top. WIth a rolling pin, roll the crust into an 11-inch circle, about ⅛-inch thick. If it starts to crack when rolling, cover it and let it sit for 5 minutes, and try rolling it again.
- Fold the crust into quarters, place it in a 9-inch or 10-inch tart pan, and open it up, centering it in the pan. Press the crust into the corners and sides of the pan. (If the crust cracks or breaks, you can press it back together or press a piece of excess crust into any holes.) Trim any overhang at the top rim of the pan. Refrigerate the crust for 1 hour or freeze it for 30 minutes.
- To parbake: Preheat the oven to 375°F. Prick the bottom of the crust 8 to 10 times with the tines of a fork. Line the crust with parchment paper and fill with pie weights. Bake for 12 minutes. Remove the pie weights and bake for another 8 to 10 minutes, until the crust looks dry and lightly golden brown.
- To fully bake: Follow the parbake instructions above. After removing the baking beans, cook for 14 to 16 minutes, until the crust is golden brown. Let it cool completely before filling.
Notes
- This makes enough tart dough for one 9- or 10-inch tart pan or several small tarts. I can usually get four 4-inch tarts from one recipe. (Rolling instructions are for larger tart pans.)
- Use a pan with a removable base. A push-up bottom is essentially for easily removing the crust without risk of breaking it. You can simply press up on the bottom to release, or place the pan on a tall, wide object and slide the side of the pan down. Use a thin spatula to ease the tart shell off of the base, if needed.
- If the dough starts to crack while you're rolling it out…it might be too cold. Cover it and let it sit for 5-10 minutes, then try rolling it again.
- Bake the scraps! The trimmings are essentially shortbread and make a great chef’s snack. Press them together, roll to ¼-inch-thickness, cut, and bake at 350°F for about 10 minutes.
Nutrition
Calories: 1757kcal Carbohydrates: 194g Protein: 26g Fat: 98g Saturated Fat: 60g Polyunsaturated Fat: 5g Monounsaturated Fat: 26g Trans Fat: 4g Cholesterol: 408mg Sodium: 661mg Potassium: 293mg Fiber: 5g Sugar: 51g Vitamin A: 3074IU Calcium: 81mg Iron: 10mg