Perfect Tart Crust
Prep Time: 10 mins
Chill Time: 45 - 60 mins
Bake Time: 20 mins
Chilling it twice before baking recommended. This crust is great for any tart - hot or cold.
This recipe makes a reliable tart crust each time. It has all the features you want in a tart crust: crispy, crumbly, sweet, like a cookie, yet sturdy enough to serve as base for any filling you want in your tart - hot or cold.
1 1/4 cups flour 1/2 cup (1 stick) butter 1/4 teaspoon salt 1/3 cup sugar 1/2 teaspoon baking powder 1 egg lightly beaten 1/2 to 1 tablespoon water (optional)
1. Mix the flour, salt, sugar, and baking powder in a large bowl using a whisk.
2. Grate the butter into the flour. Incorporate the butter into the flour with your finger tips only or with a spatula till you have a bread crumb texture.
*The key here to have a nice crumbly crust is to make sure the butter is chilled and to avoid over handling. Touch the butter and flour gingerly with only your finger tips or using a spatula.
**Another great option is to use a food processor - add all the dry ingredients into the processor. Cut the butter into chunks (at least 8 per sticks), add to the processor. Pulse until you have a bread crumb texture. Pour into a bowl and continue below.
3. Add the egg and mold the mixture into a ball. You may need a little water, 1/2 to 1 tablespoon until you can form a ball. Don’t overwork the dough. Handle just enough to make a ball.
4. Flatten to a thick disc. Wrap each in plastic wrap and chill for 15 - 30 minutes.
5. Roll it out with a rolling pin when ready to use. Sprinkle flour on your table and pin before rolling.
6. Transfer to your tart tin. I recommend one with a removable bottom. Press/mold to the sides, trim off the excess.
7. Cover with plastic wrap and chill for another 30 minutes.
8. Take out of the fridge, remove the plastic wrap. Cover with foil and place pie weights or beans or rice to serve as weight.
9. Bake for 15 minutes. You know it is ready when the foil peels off cleanly.
10. Bake for an additional 5 minutes to brown a little bit if you will be making a tart recipe that will require additional baking. If your tart is a cold version, like a strawberry tart, bake for longer (10-15 additional minutes).