Sweet Tart Crust
This recipe, my trusted go-to, turns out a cookie-like crust — sweet, golden and more crisp than flaky. Typically French — it’s a pate sable — 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.
This recipe, my trusted go-to, turns out a cookie-like crust — sweet, golden and more crisp than flaky. Typically French — it’s a pate sable — 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.
- Carbohydrate 0.6103 g
- Cholesterol 209.78 mg
- Fat 4.5118 g
- Fiber 0 g
- Protein 2.6962 g
- Saturated Fat 1.62367 g
- Serving Size 1 1 recipe (18g)
- Sodium 589.53 mg
- Sugar 0.6103 g
- Trans Fat 0.17799 g
- Calories 54 calories
Step-by-step
- 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 mixture is coarse, like cornmeal.
- Add the egg in 3 additions, pulsing after each. The dough should have curds and clumps.
- Turn it out onto a counter, gently 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-9 1/2-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, and bake for 5 minutes more, until the crust is lightly golden, if you're going to bake the tart again.
- Bake for 8 to 10 minutes if you're using the crust for a no-bake filling.
- Cool for at least 30 minutes before filling.
My Go-To Sweet Tart Crust: A Recipe for Perfection
As a busy professional, time in the kitchen is a precious commodity. That's why I rely on recipes that are both delicious and efficient. This sweet tart crust recipe is my absolute go-to, a dependable workhorse that consistently delivers a perfectly crisp, golden-brown base for all my tart creations. Forget flaky; this crust is all about that delightful crunch that complements any filling, be it a tangy lemon curd or a rich, decadent chocolate ganache.
The beauty of this recipe lies in its simplicity and adaptability. It's essentially a pate sable, a classic French technique that's surprisingly easy to master, even for a novice baker like myself. I've used it countless times, from my signature whole lemon tart to a more rustic bakewell tart. The secret? Very cold butter, a food processor to ensure even distribution, and a surprisingly unconventional (but effective!) immediate rolling-out method. Yes, you read that right – I roll out the dough immediately after mixing. Sandwiched between parchment paper, this makes the rolling process a breeze. Then, a quick chill before baking is all it takes.
I also advocate for a pre-baking step. While not essential, this extra step guarantees a supremely crisp bottom crust, that's especially important for wet fillings. The pre-baking involves blind baking with rice or pie weights which helps prevent the crust from becoming soggy, ensuring a texture that's both satisfyingly crunchy and pleasantly sweet. This recipe is a time-saver but also a quality enhancer; it allows you to control the texture and appearance of the crust, making sure it's the perfect complement to your filling.
This versatile crust has become a staple in my repertoire. It's the foundation for countless desserts, allowing me to experiment with different flavors and fillings without worrying about the crust falling short. Its versatility extends to countless uses, from sweet tarts to savory quiches – the possibilities are practically endless. Once you master this recipe, you'll find yourself reaching for it time and time again. It's more than just a crust; it's a guarantee of deliciousness.
Ingredients:
- 1 1/2 cups (204 grams) all-purpose flour
- 1/2 cup (60 grams) confectioners' sugar
- 1/4 teaspoon fine sea salt
- 4 1/2 ounces (128 grams) very cold unsalted butter, cut into small pieces
- 1 large egg yolk
The versatility of this crust is truly remarkable. Whether you prefer a classic lemon tart or a more adventurous flavor combination, this recipe provides a reliable and delicious foundation for all your tart creations. Give it a try, and prepare to be amazed by its simplicity and exceptional results. It's a keeper, a true pantry staple that will simplify your baking and elevate your desserts. Happy baking!
