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    You are in: Home / Recipes / Basic Tart Crust Recipe
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    Basic Tart Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    15 mins

    1 hrs 20 mins

    ElizabethKnicely's Note:

    Basic Tart Crust

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    Units: US | Metric


    1. 1
      In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
    2. 2
      Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes.
    3. 3
      On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes.
    4. 4
      For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts.
    5. 5
      CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.

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    Nutritional Facts for Basic Tart Crust

    Serving Size: 1 (678 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1407.1
    Calories from Fat 860
    Total Fat 95.6 g
    Saturated Fat 59.2 g
    Cholesterol 327.0 mg
    Sodium 893.1 mg
    Total Carbohydrate 119.5 g
    Dietary Fiber 4.2 g
    Sugars 0.5 g
    Protein 18.3 g

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