Basic Tart Shell Recipes

BASIC TART SHELL

Steps:

• Mix flour and salt in food processor or mixing bowl. Add butter and process, or cut into flour with pastry blender until mixture resembles coarse crumbs. Mix egg yolk and ice water. With machine running, pour egg mixture through feed tube and process until dough comes together; or pour egg mixture over flour mixture and stir with fork.
• Shape dough into thick disk, wrap in plastic wrap, and refrigerate at least 1 hour.
• Roll out dough 1/8-inch thick on lightly floured surface. Line 9-1/2-inch tart pan with dough and trim edge even with top of pan. Refrigerate 15 minutes.
• Heat oven to 400 degrees.
• Prick bottom and side of shell with fork. Line tart shell with aluminum foil (dull side up) and fill with pie weights or dried beans. Bake 15 minutes. Transfer to wire rack and remove foil and weights. Let cool.

TART SHELL

Steps:

• Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
• Preheat oven to 375°F.
• Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

EASY TART CRUST

Steps:

• Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

TART SHELLS

Steps:

• Blend cream cheese and butter together.
• Add flour and mix.
• Chill for at least 30 minutes.
• Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides.
• Spoon filling into pastry shells.
• Bake at 325 degrees Fahrenheit for 25 minutes.

SUPER EASY TART SHELLS

Steps:

• Mix ingredients until a dough forms.
• Divide dough into 8 equal parts.
• roll out and press into standard size muffin tins.
• bake at 475 about 8 to 10 minutes or until golden.
• Stuff with whatever you like.

BASIC TART CRUST - TORTENBODEN

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.

TART SHELLS

Steps:

• Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.