Sweet Tart Crust Recipes

SWEET TART CRUST RECIPE

Steps:

• Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don't have a food processor, you can do this by using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it's done is to take a piece of dough and press it between your thumbs - the dough should stick without feeling dry or crumbly.
• Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
• If you don't want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
• To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
• To bake the crust: Preheat oven to 375F/190C and place rack in the center.
• Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface.
• Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
• To partially bake the crust: Bake for 5 minutes longer. You'll now need to proceed with your tart recipe, add the filling, and finish baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
• To fully bake the crust: Bake for about 10 minutes longer until golden brown and dry. Transfer to a wire rack and let cool completely.

PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)

Steps:

• Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
• Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
• Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
• Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
• Unwrap chilled dough. Place on a lightly floured work surface.
• Roll out into a 32cm / 13" round (3mm / 1/8" thick).
• Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
• Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
• Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
• Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
• Chill pastry in tart tin for 30 minutes.
• Preheat oven to 200°C / 390°F (180°C fan).
• Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
• Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
• Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
• Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
• Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
• Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
• Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
• Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
• Make ahead up to 3 days, suitable for baking once filled.

SWEET TART CRUST

Steps:

• Gather all the ingredients. If possible, keep all ingredients chilled in the refrigerator until ready to start.
• Cut the butter into small cubes. Crack the egg into a small bowl.
• In a large bowl, stir together the flour, sugar, and salt.
• Add the butter to the flour mixture. Using a pastry cutter or 2 knives, cut the butter into flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
• Add the egg and vanilla extract and mix with a fork just until the dough pulls together.
• Process all-purpose flour, sugar, and salt in a food processor for a few seconds until combined.
• Add the butter and pulse until mixture resembles coarse meal, about 15 pulses.
• Add the egg and vanilla extract and pulse until the dough forms clumps, about 15 seconds.
• Transfer the dough clumps to a lightly floured surface (I use this pastry mat) and form into a ball. If sticky, lightly sprinkle flour.
• Flatten the ball with your hands to form a thick disk. Wrap with plastic wrap and refrigerate for at least 1 hour (or 30 mins in the freezer). The dough must be completely chilled before being used. To store: If you don't use the dough right away, you can store in the refrigerator for up to 3 days, or freeze it for up to 2 months. Thaw overnight in the refrigerator, then let sit at room temperature until easily rollable.
• Take the dough out from the refrigerator and let it sit on the counter for a few minutes to soften slightly for easy rolling. Meanwhile lightly butter a 9-inch (23 cm) fluted tart pan with a removable bottom.
• Lightly flour your working surface and place the dough on top. Using a rolling pin, roll out the dough into an 11-inch circle, with 1/8-inch (3 mm) thick. If the dough is too soft, put back into the refrigerator.
• Flour the rolling pin and roll the dough loosely around it, then unroll it into the tart pan.
• Evenly pat the dough onto the bottom and sides of the greased tart pan. Seal any cracks in the dough.
• Trim off excess dough with a sharp knife, or with the rolling pin by rolling over the tart pan. A good tip I learned from a Japanese cookbook (optional): Using your index finger, gently press the dough onto the side so the dough will peak out 2 mm from the pan. The dough tends to shrink while baking, so this helps to keep the height of the crust.
• With a fork, gently prick the dough several times. Cover the tart pan with plastic wrap and place in the freezer until firm, about 30 minutes. Freezing the dough before baking prevents it from shrinking.
• To prevent the crust from becoming soggy, I always like to blind bake the crust. Preheat the oven to 375ºF (190ºC) and place the rack in the center. For a convection oven, reduce cooking temperature by 25ºF (15ºC).
• When the oven is ready, tightly line the chilled crust with 2 layers of parchment paper, covering the edges to prevent them from burning. Fill the crust with pie weights (or dried beans, uncooked rice, pennies, etc). Make sure they are evenly distributed over the entire surface.
• Bake the crust for 20 minutes, until the foil no longer sticks to the dough. Transfer the crust to a wire rack and remove the pie weights and parchment paper.
• To partially bake the crust, continue to bake the crust for 5 minutes longer. Proceed with your tart recipe: add the filling and finish baking. Check your recipe to see if the crust should be used while warm or after it's been left to cool on a wire rack.
• To fully bake the crust, bake for 10 minutes longer or until it is dry and the bottom turns lightly golden. Remove the crust from the oven and place on a wire rack to cool.
• The baked crust can be stored at room temperature or refrigerator for 2 days or frozen for 2 months. When ready to serve, let it thaw overnight in the refrigerator, then let sit at room temperature before filling and decorating.

PâTE SUCRéE (SWEET TART DOUGH)

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
• Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.

BASIC SWEET PIE CRUST

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

SWEET TART CRUST

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.

SWEET TART DOUGH

Steps:

• In a standing mixer fitted with paddle attachment, cream butter and salt on medium speed for 1 minute. Scrape down sides of bowl and paddle and add confectioners' sugar. Combine with butter at low speed. Scrape down bowl and paddle again, then add almond flour and vanilla and combine at low speed.
• Gradually add egg and a scant 1/2 cup cake flour (55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining cake flour and mix just until dough comes together. Do not overbeat. Dough should be soft to the touch.
• Scrape dough out of bowl and gently press into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic and refrigerate for at least 3 hours, preferably overnight.
• Very lightly brush two tart pans with butter. (You should not be able to see the butter.) Weigh dough and cut into two equal pieces. Wrap one piece and refrigerate while you roll out the other.
• Lightly dust parchment paper or a silicone baking mat with flour. Tap on dough lightly with a rolling pin to make it pliable. Begin rolling gently, three times in one direction, from the edge nearest to you to the far edge. Rotate dough a quarter turn clockwise. (If it's sticking, run an offset spatula underneath to loosen it, then gently lift it and lightly dust underneath with flour.) Repeat process until dough is about 1/4-inch thick and 11 inches in diameter. Check often to make sure dough is not sticking, and dust with flour as necessary.
• Cut dough into a 10 1/2-inch circle. (If it's on a silicone mat, flip it over onto a piece of lightly dusted parchment and peel off the mat first.) Very lightly dust dough with flour; brush away excess flour with a dry pastry brush.
• Loosely roll dough onto rolling pin, then unroll it onto a tart pan, making sure to cover pan evenly. Gently ease it into the pan so there is no gap between the bottom edge of the ring and the bottom of the pan (don't press hard or dough will be thinner in spots). Cut away excess dough by holding a paring knife perpendicular to the edge of the pan and spinning the pan around against the edge of the knife. Use a fork to poke little holes in dough across entire bottom of shell.
• Refrigerate dough, uncovered, for at least 1 hour and preferably overnight. If freezing dough, refrigerate for 1 hour, then double-wrap in plastic wrap, then in foil. Label, date and freeze. Repeat process of rolling out dough with the other dough half.
• Heat oven to 325 degrees with rack positioned in middle. Place tart pan on a baking sheet. Line shell with parchment and fill to the top with pie weights. (If dough is coming directly from the freezer, you don't need to defrost it first or use weights.) Bake for 15 minutes. Remove parchment and weights and return to oven for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool completely on a rack (with pan still on top of baking sheet) before filling.

SWEET TART CRUST

Steps:

• Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
• Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
• Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.