How to make sweet tart dough

Name: How to make sweet tart dough
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 2 9-inch tart shells
Ingredients: 3 cups flour; ¼ cup sugar; 1 pinch salt; 8 oz butter; 2 eggs; 2-4 tbs water

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings
2 9-inch tart shells
Course
Dessert
Cuisine
French, American, International

How to make sweet tart dough

Iris Warren

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A basic and easy recipe for making homemade sweet tart dough using the food processor or mixer

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Ingredients

Servings

3 cups flour
¼ cup sugar
1 pinch salt
8 oz butter cut in to small pieces
2 eggs
2-4 tbs water add little by little and use more if needed

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Instructions

Mix the flour, sugar and salt in a food processor.
Add the butter pieces, in batches, and pulse until mixed.
Add the eggs and water, 1 tablespoon at a time, until a clumpy dough forms.
Remove the dough from the food processor and knead it gently for a few minutes.
Form dough into 2 balls (for 2 tarts), flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
On a floured sheet of wax paper, roll out the dough into a thin sheet that is larger than the tart mold you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.
Flip the paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.
If you need the tart shell to be partially baked, pre-heat the oven to 375F-400 F, line the shell with foil and fill with beans or baking beads. Bake for about 20 minutes, just until the edges begin to get some color. If the edges get very brown you might want to cover the edges with foil while cooking the tart (once the filling is added).