SWEET TART CRUST
This recipe, my trusted go-to, turns out a cookielike crust - sweet, golden and more crisp than flaky. Typically French - it's a pâte sablée - I use the recipe for my whole lemon tart as well as for the less French bakewell tart. I make the dough in a food processor using very cold butter, and while it sounds like culinary heresy, I roll it out as soon as it's made. Sandwiched between parchment or wax paper, the dough is a cinch to roll at this point - just make sure to chill it before you bake it (better yet, freeze it once it's in the pan). I also like to partly bake the crust before I fill it, a step you can skip, but prebaking will give you a crisper bottom crust.
Provided by Dorie Greenspan
Time 45m
Yield One 9-to-9 1/2-inch crust
Number Of Ingredients 5
Steps:
- Put the flour, sugar and salt in a food processor, and pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in - you'll have pieces the size of oatmeal flakes and others the size of peas. Stir the yolk to break it up and add it in 3 additions, pulsing after each. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk.
- Roll the dough into an 11-inch circle between layers of parchment (or wax) paper. If it's cold enough, fit it into a 9-to-9½-inch tart pan with a removable bottom, trimming the top even with the pan's edges; if it's not, chill it until you can work with it. Refrigerate the crust (in the pan) for at least 1 hour (or cover and freeze for up to 2 months).
- Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust's bottom and sides; fill with rice.
- Bake for 20 minutes. Carefully remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. Cool for at least 30 minutes before filling.
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jordan webb
[email protected]This crust was delicious! It was the perfect addition to my fruit tart. I will definitely be making this again.
HOPE 2 ALIVE
[email protected]This crust was a little too dry for my taste. I think I'll add more butter next time.
Travis Oakley
[email protected]I love this tart crust recipe! It's so easy to make and it always turns out perfectly. I've used it for both sweet and savory tarts, and it's always delicious.
GPK IB
[email protected]This is the best tart crust recipe I've ever used! It's so flaky and delicious. I've used it for both sweet and savory tarts, and it's always been a hit.
Gift Onyinye
[email protected]I've made this crust several times now and it always turns out perfectly. It's the perfect thickness and it's so easy to work with.
Yasin Marjan
[email protected]This crust was easy to make and it turned out great! I used it for a lemon tart and it was the perfect combination of sweet and tart.
Mark Clinton
[email protected]I'm not a huge fan of sweet tart crusts, but this one was actually really good. It was flaky and buttery, and it paired perfectly with the filling.
CHA3 CHA3 FLOW
[email protected]This crust was delicious! It was the perfect balance of sweet and tart. I will definitely be making this again.
Jiapsi Marquez
[email protected]I had a hard time getting the crust to roll out without cracking. I think I might have overworked the dough.
Asiimwe Moses
[email protected]This crust was a bit too sweet for my taste. I think I'll try a different recipe next time.
Sonu Sahani
[email protected]I love this tart crust recipe! It's so easy to make and it always turns out great. I've used it for both sweet and savory tarts, and it's always perfect.
Q Lee
[email protected]This is a great recipe for a sweet tart crust. It's easy to make and it always turns out flaky and delicious.
Annette Rogers
[email protected]This crust is amazing! It's flaky and buttery, and it pairs perfectly with any type of filling. I've used it for fruit tarts, chocolate tarts, and even savory tarts, and it's always been a hit.
Bristy Rawnaf
[email protected]I've made this crust several times now and it always turns out great. It's so easy to make and it's the perfect thickness and texture for a tart.
Vx Nitro 9
[email protected]This crust was delicious! I made it for a lemon tart and it was the perfect balance of sweet and tart. The crust was also very easy to work with and didn't crack when I rolled it out.
Potine Muhuzu
[email protected]This is the BEST tart crust recipe I have ever used! It is so easy to make and always turns out perfectly. I've used it for both sweet and savory tarts, and it always holds up beautifully. Highly, highly recommend!