How to Make Tart Crust
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5
How to Make Tart Crust
Description
How to Make Tart Crust provides detailed steps for preparing a buttery tart dough that balances sweetness and texture. Softened butter and powdered sugar are creamed until fluffy before adding egg, vanilla, and salt, imparting richness and subtle sweetness. Incorporating sifted flour with baking powder forms a dough that is gently mixed, chilled, and rolled out for shaping in a tart pan.
The crust is blind-baked to ensure a crisp, firm shell that supports fillings without becoming soggy. Rolling tips and handling instructions help maintain dough integrity, preventing crumbling. The recipe results in a tender, flaky tart crust with enough structure to hold pastry cream and fresh fruit or other fillings.
This crust pairs well with fruit tarts topped with fresh berries and an apricot glaze or other sweet fillings. It is versatile for both savory and sweet applications depending on the filling.
Notes include guidance on pie weights usage to prevent puffing during blind baking, options for sifting flour for even texture, and storage tips for the prepared dough. The dough can be refrigerated for up to two weeks or frozen for three months, enhancing convenience for advance preparation.
Ingredients
- 7 tablespoons butter softened
- 1/2 cup powdered sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour sifted (see note 2)
- 1/4 teaspoon baking powder
Instructions
To make the tart dough:
- In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.
- Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
To blind-bake the tart crust:
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
- Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough.
- Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds; see note 1). Bake 12 minutes.
- Remove pie weights and parchment paper. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
Notes
- Use pie weights or dried beans to keep the crust flat during blind baking; store cooled beans for reuse but do not eat them.
- Sift flour with a fine-mesh sieve for even texture before mixing into dough.
- The dough makes one 9-inch tart crust, suitable for about eight slices depending on cutting.
- Unbaked dough can be refrigerated up to two weeks or frozen for three months; thaw overnight before rolling.
- This crust is commonly filled with pastry cream and topped with fresh fruit and apricot glaze for a classic fresh fruit tart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 197kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 182mg | 8% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 336IU | 7% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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