PERFECT PLAIN TART AND TARTLET CRUST
These recipes are from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart (plain or lattice), two 9-inch tarts, twelve 3-inch tarts, or 24 tiny tartlets
Number Of Ingredients 5
Steps:
- Put flour and salt in bowl of food processor. Cut the butter and margarine into small bits and add to the flour. Process 10 seconds, or until mixture resembles coarse meal. Add the water little by little, processing as little as possible (10 to 15 seconds). Dough should just hold together in the bowl, but not be wet or sticky. Turn out onto plastic wrap, press into a ball, and chill at least 1 hour before using.
- To form tart or tartlet shells, use twice as many pans as projected number of tart or tartlets. Lightly butter or spray with vegetable oil the insides of half the pans.
- Roll half the pastry onto a lightly floured board to slightly less than 1/8-inch thick. Cut the pastry slightly larger than the pans, press into pans, and cut away excess with your thumb. Repeat process with rest of pastry. In the case of a large tart, cut the pastry large enough so that there will be a 1/2-inch overhang.
- Press the unbuttered pans on top of each of the pastry-filled pans. These act as weights and will prevent shrinkage and puffing while baking. Line large tarts with aluminum foil and weight with beans or rice.
- Chill tart or tartlets on baking sheets until ready to bake. This may be done the day before. Do not leave unbaked pastry in the tart shells longer than this or discoloration may occur. Any unused pastry can be tightly wrapped and chilled (up to 2 days) or frozen.
- Preheat oven to 375 degrees. Bake the shells for 15 to 17 minutes. Press down any pans that puff up. When pastry seems to be coloring very slightly around edges, remove top pans and return pastry to oven to dry out. Do not brown. Cool the shells on racks. If not to be used immediately, store in a tightly covered plastic container in the freezer. Thaw before using.
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Jayasiri Gajanayaka
gajanayaka-jayasiri@hotmail.frThis recipe is a keeper! The tart crust is so easy to make and it tastes delicious. I've used it for both sweet and savory tarts and it's always been perfect.
Junaeid Islam
i.junaeid60@yahoo.comI've made this tart crust several times now and it's always a hit. It's flaky and buttery and the perfect base for any kind of tart or pie.
Olivia Addai
addai_o1@yahoo.comThis is the best tart crust recipe I've ever tried! It's so easy to make and always turns out perfect.
King Key
k.k53@hotmail.comThis tart crust is a game-changer! It's so easy to make and it tastes incredible. I've used it for both sweet and savory tarts and it's always a hit.
oDreamy CSGO
c65@gmail.comI've tried many tart crust recipes, but this one is by far the best. It's flaky, buttery, and has the perfect amount of sweetness.
Jean D Amour DUSABIMANA
jean50@hotmail.co.ukThis is the perfect tart crust recipe for beginners. It's simple to make and the results are always delicious.
Gift Khumalo
kg@hotmail.co.ukI'm not much of a baker, but this tart crust recipe was so easy to follow. The crust turned out perfectly and my tart was a hit!
Rana hashir Rana hashir
hashir@gmail.comThis tart crust is amazing! It's so easy to make and it tastes like it came from a bakery.
Ester Sangweni
s_e25@gmail.comI love this tart crust recipe! It's so easy to make and the results are always perfect. The crust is flaky and buttery and the perfect base for any kind of tart or pie.
mahlogonolo H
mahlogonoloh@gmail.comThis tart crust is a game-changer! It's so easy to make and it tastes incredible. I've used it for both sweet and savory tarts and it's always a hit.
Usman Arif
u@gmail.comI've tried many tart crust recipes, but this one is by far the best. It's flaky, buttery, and has the perfect amount of sweetness.
kayizi Ismail
kayizi_i@yahoo.comThis is the perfect tart crust recipe for beginners. It's simple to make and the results are always delicious.
Ahmed Aminu Ahmed
a.a46@aol.comI'm not much of a baker, but this tart crust recipe was so easy to follow. The crust turned out perfectly and my tart was a hit!
Mugisha Paccy
paccy-m27@hotmail.comThis tart crust is amazing! It's so easy to make and it tastes like it came from a bakery.
MD Nahid Islane
n-md35@hotmail.comI was looking for a simple tart crust recipe and this one fit the bill. It was easy to follow and the crust turned out great. It was flaky and golden brown.
Pete Gonder
g@gmail.comThis recipe is a keeper! The tart crust is so easy to make and it tastes delicious. I've used it for both sweet and savory tarts and it's always been perfect.
NOEL KENYON
k@gmail.comI've made this tart crust several times now and it's always a hit. It's flaky and buttery and the perfect base for any kind of tart or pie.
Chelsea Johnson
jc64@gmail.comThis is the best tart crust recipe I've ever tried! It's so easy to make and always turns out perfect.