How to make sweet tart dough
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
2 9-inch tart shells
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Course
Dessert
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Cuisine
French, American, International
How to make sweet tart dough
Description
The sweet tart dough is prepared by mixing flour, sugar, and salt, then incorporating chilled butter pieces until the mixture becomes crumbly, using a food processor to minimize handling. Eggs and water are added gradually to bind the dough into a cohesive mass without overworking. After gently kneading, the dough is divided into two portions, rolled into discs, and chilled for at least 30 minutes to relax the gluten and firm the fat.
Once chilled, the dough is rolled between sheets of wax paper larger than the tart pan and transferred onto the pan by flipping the dough and paper together. The dough is pressed gently to fit the pan contours, trimmed or left overhanging edges to prevent shrinking during baking, and pricked to allow steam to escape.
The tart shell can then be pre-baked or filled according to recipe needs. Baking time and oven temperature should correspond to the chosen filling and whether the pastry is blind baked. The dough's balanced ingredients produce a flaky, tender crust with slight sweetness that pairs well with sweet or savory fillings.
Ingredients
- 3 cups flour
- ¼ cup sugar
- 1 pinch salt
- 8 oz butter cut in to small pieces
- 2 egg
- 2-4 tbs water add little by little and use more if needed
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).
Notes
- Baking time and temperature depend on the desired filling and if the tart shell is pre-baked.
User Reviews
Overall Rating
4.9
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