Tender, buttery, and a little bit sweet, this simple tart crust has a shortbread cookie-like texture that makes the perfect base for any sweet tart filling.
1 1/4 cups (180 g) all-purpose flour
1/3 cup (35 g) powdered sugar
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, cold
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
Using a food processor or pasty cutter, blend flour, sugar, and salt together until combined. Cut the cold butter into small cubes and add in into dry ingredients. Pulse until it becomes coarse crumbles. Pulse in egg yolk, cream, and vanilla until the dough begins to gather together and pull away from the sides, but hasn't yet formed one large ball of dough.
Place the dough on a lightly floured work surface. Form it into a thick disc and wrap it tightly with plastic wrap. Chill in the refrigerator for 1 hour.
Return the dough to a lightly floured work surface and let sit for a couple minutes to regain some pliability. Roll the dough out to fit a 9" tart pan with a removable bottom (roughly an 11" circle). Transfer the rolled out dough to the tart pan (see helpful trick for transferring). Press the dough into the pan and use a sharp knife to trim the edges.
Wrap the pan with plastic wrap and freeze for about 25 minutes, until firm. Meanwhile, preheat over to 375° F / 190°C.
Remove the plastic wrap from the pan, wrap it in aluminum foil, and fill with with evenly distributed pie weights, dry beans, or dry rice. Bake it on the centre rack for 20 minutes. Place the pan on a heat-safe surface and remove the foil and weights before returning the pan to the oven.
If your tart recipe will require a partially baked crust (the tart filling needs to be baked), bake for 5 minutes more. If your recipe requires a fully baked crust to start (the filling doesn't require any baking), bake it for 10 minutes more.
Fill immediately with your delicious tart recipe's filling, or store the crust for later use. To make the crust ahead for using later: partially or fully bake the tart crust, then plastic wrap well and keep in the refrigerator for up to a week; or put in a freezer bag and freeze for up to a couple of months.
I recommend weighing the flour and sugar to get the best result. If you don't have a kitchen scale, you can get more accurate measurements by scooping the ingredient into a measuring cup with a spoon, then leveling off the top with a knife or finger. This helps prevent the dry ingredients from being packed down and giving you an excess.
Use a tart pan with a removable bottom. This will make removing the tart from the pan without fracturing the crust much easier.
This recipe was designed to make a crust for a standard 9 inch tart pan. However, it could also be used for a smaller tart or 6 mini tarts.
- Serving Size:
- Calories: 162
- Sugar: 4 g
- Sodium: 60.8 mg
- Fat: 10.1 g
- Carbohydrates: 16 g
- Protein: 2 g
- Cholesterol: 43.7 mg
Keywords: tart crust