Perfect Tart Crust Recipe

Introduction

Making a perfect tart crust is the foundation for many delicious desserts. This recipe yields a tender, buttery crust that holds up beautifully with any filling, from fresh fruit to rich chocolate.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, cold
• 1 large egg yolk
• 2 teaspoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Place the flour, powdered sugar, and kosher salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
2. Step 2: Pulse, stir, or cut in the cold butter using a pastry blender until the mixture resembles coarse meal.
3. Step 3: Add the egg yolk, heavy cream, and vanilla extract, then process, mix, or stir until the dough forms a ball and pulls away from the sides of the bowl cleanly.
4. Step 4: Wrap the dough tightly in plastic wrap and chill in the refrigerator for 1 hour.
5. Step 5: On a lightly floured surface, roll the dough out to be an inch or two wider than your tart pan.
6. Step 6: Gently press the dough into the tart pan and trim any excess around the edges.
7. Step 7: Bake according to your tart filling’s instructions, as baking times and temperatures vary depending on the filling used.

Tips & Variations

• Use cold butter and chill the dough well to ensure a flaky, tender crust.
• For a nuttier flavor, substitute up to 1/3 cup of the flour with almond flour.
• If you don’t have powdered sugar, substitute with fine granulated sugar but expect a slightly different texture.

Storage

Wrap leftover dough tightly in plastic wrap and store in the refrigerator for up to 3 days. You can also freeze it for up to 1 month. If baked, keep the tart crust in an airtight container at room temperature for 2 to 3 days or in the fridge for up to a week. Reheat gently in a low oven to crisp before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust without a food processor?

Yes, you can mix the ingredients by hand using a pastry blender or two knives to cut the butter into the flour mixture until it looks like coarse crumbs, then stir in the wet ingredients until a dough forms.

How do I prevent the crust from shrinking during baking?

Chill the dough thoroughly before rolling and after placing it in the tart pan. Also, avoid stretching the dough when pressing it into the pan. Using pie weights or dried beans to blind bake can help maintain its shape.

Perfect Tart Crust Recipe

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★★★★★

4.6 from 104 reviews

This Perfect Tart Crust recipe delivers a tender, buttery base ideal for both sweet and savory tart fillings. Made with simple pantry staples like flour, powdered sugar, cold butter, egg yolk, and vanilla, the crust boasts a delicate crumb and subtle sweetness that complements a variety of fillings. The dough is easy to prepare using a food processor or mixer, chilled for enhanced texture, then rolled out and shaped to fit your tart pan. Whether you’re baking fruit tarts, custard tarts, or savory quiches, this versatile crust forms a delicious foundation.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 15 minutes (for blind baking, varies with filling)
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: One 9-inch tart crust 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon kosher salt

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, cold
• 1 large egg yolk
• 2 teaspoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Combine Dry Ingredients: Place the all-purpose flour, powdered sugar, and kosher salt into the bowl of a food processor, stand mixer, or a medium mixing bowl to prepare the base mixture for the tart crust.
2. Cut in the Butter: Pulse in the cold unsalted butter using the food processor, or cut it in with a pastry blender if mixing by hand, until the mixture resembles coarse meal with pea-sized pieces of butter dispersed throughout.
3. Add Wet Ingredients: Add the egg yolk, heavy cream, and vanilla extract to the mixture. Process or mix until the dough starts to come together, forming a ball that pulls cleanly away from the sides of the bowl.
4. Chill the Dough: Tightly wrap the dough ball in plastic wrap and refrigerate for at least 1 hour to firm up the butter and relax the gluten for easier rolling.
5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a circle slightly larger than your tart pan by about 1 to 2 inches to allow for lining the edges and trimming excess.
6. Fit Dough into Tart Pan: Gently press the rolled dough into the bottom and sides of the tart pan, smoothing it evenly. Trim off any excess dough from the edges with a knife or rolling pin.
7. Ready for Baking: Depending on the tart filling you choose, follow the specific baking instructions for blind baking or filling the crust before baking to achieve a perfectly cooked tart.

Notes

• Use cold unsalted butter to achieve a flaky texture.
• Chilling the dough is essential to prevent shrinking during baking.
• The crust can be blind baked if the filling does not require baking or if you want a crispier base.
• Adjust baking time and temperature based on the type of tart filling used.
• For added flavor, you can substitute vanilla extract with almond extract or citrus zest.

Keywords: tart crust, pie crust, homemade tart dough, sweet pastry crust, butter pastry, baking base