Tart Crust Recipe

A baked tart crust with a bowl of assorted berries and a linen napkin in the background.

My perfect tart crust is simple to put together and turns out delicious every time! You’ll love the buttery flavor and crisp-tender texture.

Course Dessert

Cuisine American, French

Prep Time 10

Cook Time 35

Chill Time 2

Total Time 2 45

Servings 9-inch tart crust

Calories 1757kcal

Author John Kanell

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 (57g)
1 egg
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 another 8 to 10 minutes, until the crust looks dry and light golden.
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

Weigh the flour. A kitchen scale is the best and most accurate way to measure flour to avoid using too much (which will yield a very dry dough). If you don’t have a scale, fluff the flour up in its container, spoon it into a measuring cup, and level off the top with a knife.
Use cold butter. The butter needs to be very cold, so when you mix it with the other ingredients, it’s able to form the proper sand-like texture. I often pop the butter back into the fridge after dicing it (for at least 10 minutes) so it can get cold again.
Make tart crust or pâte sucrée using the creaming method. First, soften the butter. Add it to the bowl of a stand mixer along with the sugar and beat it with the paddle attachment until fluffy and lightened in color. Add the egg and mix to combine. Then, mix in the flour and salt until the double is very crumbly. Then, continue as written in step 4.
Use powdered sugar. This sweet tart crust recipe is a version of a pâte sucrée, typically made with confectioners’ sugar. You can substitute ⅓ cup of powdered sugar for the granulated sugar if desired.
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.

Nutrition