5 from 27 votes
How to Make Tart Crust
This tart crust recipe uses butter, powdered sugar, egg, vanilla, salt, flour, and baking powder to create a tender, slightly sweet pastry. The dough is creamed and chilled before rolling out and blind-baking to form a firm, buttery base suitable for various fillings. It is designed to yield a crust for a 9-inch tart, typically sliced into eight portions.
Cook Time
30 mins
Additional Time
1 hr
Total Time
30 mins
Servings:
8
servings
Calories:
197 kcal
Course:
Dessert
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 197
% 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.