Tart Crust Recipe

Ever find yourself craving that perfect buttery tart crust that makes your kitchen smell like a bakery wonderland? Let me take you on a delicious journey to create a homemade pastry shell that’s so divine, you’ll wonder why you ever settled for store-bought. Trust me, this crust is your ticket to pastry bliss!

Crafting the ideal tart crust is an exercise in balancing flavor and texture. I prefer to use all-purpose flour and butter straight from the fridge.

I cut the unsalted butter into the flour with a pastry cutter until the mixture resembles cornmeal. Then I pulse in the sugar (along with some salt) and the egg yolk until the mixture comes together.

To finish it off, I add a couple of tablespoons of ice water—because my food processor can’t handle the job—until the dough holds together without being too wet.

Tart Crust Recipe Ingredients

• All-Purpose Flour: A staple carbohydrate, providing structure and a tender crumb.
• Unsalted Butter: Adds rich flavor and flaky texture, high in fat.
• Granulated Sugar: Sweetens the crust, aiding in browning and caramelization.
• Egg Yolk: Adds richness, enhances color, and binds the dough.
• Ice Water: Ensures dough is smooth, contributing to a tender crust.

Tart Crust Recipe Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water

How to Make this Tart Crust Recipe

1. In a mixing bowl that’s medium in size, combine 1 1/4 cups of flour all-purpose, 1/4 cup of sugar granulated, and 1/4 teaspoon of salt.

2. Introduce half a cup of chilled, unsalted butter, cut into small pieces. With a pastry cutter or by using your fingertips, blend the butter into the flour mixture until it has the texture of coarse crumbs.

3. In a small bowl, whisk together 1 large egg yolk and 2 tablespoons of ice water.

4. Slowly mix the egg yolk mixture into the flour mixture, using a fork to stir gently. When the dough starts to come together, stop mixing. You may need to add a tiny bit of water if the dough seems too dry.

5. Place the dough on a surface that has been dusted lightly with flour and briefly mix the dough with your hands until the ingredients cohere.

6. Form the dough into a disc, cover it with plastic wrap, and chill it in the refrigerator for no less than half an hour but up to an hour is acceptable.

7. 350° F (175° C) Preheat your oven to.

8. On a surface that has been lightly dusted with flour, roll out the dough until it is large enough to fit into and cover the tart pan. I use a 12-inch (30 cm) skillet to help me gauge the size. Drape the dough over the pan. You’re then going to press the dough into the corners and edges and trim off the excess. My method is to use the side of a small spoon to really get the dough pressed into the edges.

9. Trim any extra dough that hangs over the edges, and use a fork to poke holes in the bottom to keep it from puffing up.

10. To prepare the crust, line it with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, then remove the weights and bake it for another 10 minutes until it’s a light golden brown. Let the crust cool before you fill it.

Tart Crust Recipe Equipment Needed

1. Medium mixing bowl
2. Small bowl
3. Pastry cutter (or use fingertips)
4. Fork
5. Plastic wrap
6. Rolling pin
7. 12-inch (30 cm) skillet (for size reference)
8. Tart pan
9. Small spoon
10. Knife (for trimming excess dough)
11. Fork (for poking holes)
12. Parchment paper
13. Pie weights or dried beans
14. Oven

FAQ

• Can I use a food processor to make this tart crust?Indeed, it is possible to combine the flour, sugar, and salt by pulsing them together first. After that, butter should be added and pulsed until the mixture roughly resembles coarse crumbs. Following this, an egg yolk and ice water should be added and pulsed until the dough exhibits signs of coming together.

  This method serves well for making a food processor pie crust. The proportions appear below.

• How should I chill the tart crust dough?When the dough is formed, shape it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes before rolling it out.
• Is it necessary to blind bake the tart crust?Ensure the crust is fully cooked and crispy with blind baking if your tart filling requires shorter baking time.
• Can I use salted butter instead of unsalted?Certainly, but keep in mind that you need to lessen or skip altogether the extra salt in the recipe to maintain a harmonious flavor.
• What can be used instead of a rolling pin if I don’t have one?A wine bottle or any cylindrical object can be used to roll out a tart crust.
• Can I freeze the tart dough for later use?Of course, tightly wrap the dough in plastic wrap and freeze it for as long as 3 months. Thaw it in the refrigerator before using.
• What if my tart crust cracks while rolling?Gently squeeze it back together and keep rolling. If you have any tiny fissures, just smear a bit of extra dough into the clefts and you’re fine.

Tart Crust Recipe Substitutions and Variations

All-purpose flour: For a different texture or if you have a dietary restriction, you can replace this with the same amount of whole wheat flour or a gluten-free flour blend.
Use margarine or a dairy-free plant butter in the same quantity to achieve a dairy-free version.
Sugar in granule form: For an equal-volume substitution you could use powdered sugar, which would give you a finer texture. Or you could use coconut sugar, for a flavor that’s richer.
Sea salt and kosher salt can be used in the same proportion as table salt if you like their flavor better.
Yolk of egg: Substitute with 1 tablespoon of plain yogurt or 1 tablespoon of applesauce for a softer crust and to make the recipe without eggs.

Pro Tips

1. Temperature Matters Ensure that the butter is very cold before incorporating it into the flour mixture. This helps create a flaky texture in the final crust. If needed, you can chill the diced butter in the freezer for a few minutes before using it.

2. Avoid Overworking the Dough When mixing the wet and dry ingredients, stop as soon as the dough comes together. Overmixing can lead to a tough, rather than tender, crust.

3. Resting is Key Allowing the dough to rest in the refrigerator for at least 30 minutes not only makes it easier to roll out but also lets the gluten relax, reducing the risk of shrinkage during baking.

4. Check for Consistency If the dough seems too dry when you’re initially mixing it, add a small amount of ice water, a teaspoon at a time, until it holds together without being sticky.

5. Dock the Dough Poking holes in the crust with a fork before baking (a process known as docking) prevents air bubbles from forming and helps the crust bake evenly.