Best 3 Basic Tart Crust Recipes
In the realm of baking, tarts stand as a testament to the culinary artistry that can be achieved with a simple combination of ingredients. These delectable treats, characterized by their flaky crust and endless filling possibilities, have captivated taste buds for centuries. Our comprehensive guide to making a basic tart crust will equip you with the essential techniques and expert tips to create a foundation that elevates any tart filling to new heights. From the classic all-butter crust to variations such as sweet shortcrust pastry and gluten-free alternatives, we have curated a collection of recipes that cater to diverse dietary preferences and flavor profiles. Embark on a culinary journey as we unveil the secrets to a perfect tart crust that will leave you and your loved ones craving more.
Here are our top 3 tried and tested recipes!
BASIC TART CRUST - TORTENBODEN
A response to a recipe request on the boards, here's a basic tortenboden. Based on recipe from "German Cookery" by Elizabeth Schuler.
Provided by Julesong
Categories Dessert
Time 45m
Yield 1 tortenboden
Number Of Ingredients 9
Steps:
- Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
- Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
- Sift together the flour, salt, and baking powder.
- Combine all mixtures.
- Beat the egg whites until fluffy, then fold them into the mixture.
- Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
- Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
MICHEL'S BASIC TART CRUST
This crust is the foundation for Michel Richard's Raisin Tart with Hot Buttered Rum Sauce.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 ten-inch crust
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter. Beat in salt and sugar. Stir in half-and-half and 1/4 cup flour. Add the remaining flour, mixing with your fingertips or a fork until the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and refrigerate for at least 1 hour. (This can be prepared a day ahead.)
- Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan, and remove the remaining plastic. Trim and finish the edges. Cover, and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. Bake until the crust is firm and set, about 20 minutes. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking until well browned, 10 to 15 minutes.
BASIC TART CRUST
Make and share this Basic Tart Crust recipe from Food.com.
Provided by ElizabethKnicely
Categories Dessert
Time 1h35m
Yield 2 Single crusts
Number Of Ingredients 5
Steps:
- In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
- Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes.
- On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes.
- For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts.
- CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.
Tips:
- Always use cold butter or shortening. This will help to keep the crust flaky.
- Work the butter or shortening into the flour until it resembles coarse crumbs. Do not overwork the dough, as this will make the crust tough.
- Add just enough water to hold the dough together. The dough should be moist but not sticky.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking.
- When rolling out the dough, use a light touch. Do not overwork the dough, as this will make the crust tough.
- Trim the edges of the dough evenly. This will help to prevent the crust from shrinking.
- Bake the tart crust in a preheated oven. This will help to ensure that the crust is cooked evenly.
- Let the tart crust cool completely before filling it. This will help to prevent the crust from becoming soggy.
Conclusion:
Making a basic tart crust is a simple process that can be mastered with a little practice. By following these tips, you can create a delicious and flaky crust that will be the perfect base for your favorite tart recipes.
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