Favorite Tart Pastry
"This is the recipe I use for sweet tarts requiring a rich short crust. It can be made by hand or with a food processor and makes enough dough for an 11" tart. If making a smaller tart be sure you still roll the dough out to an 1/8" thickness. This recipe cannot be halved successfully. If at any time the dough becomes unworkable, refrigerate until it is chilled. The best results are obtained by working, as much as possible, with chilled dough."
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 11" tart crust
ingredients
- 2 cups all-purpose flour
- 1 cup chilled butter, cut into 1/2 inch pieces
- 1 egg
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
directions
- Preheat oven to 375°.
- Place all ingredients in a food processor and process until a ball starts to form.
- To make by hand: thoroughly cut chilled butter into flour, rechill if needed; add remaining ingredients and mix well.
- On a floured surface, roll dough out to a 12" circle, 1/8" thick; fold dough over the rolling pin, lift and place the dough in the tart pan.
- Using your fingers, push the dough into the corners; run the rolling pin over the top of the pan to cut off the excess dough; prick the bottom and sides with a fork and bake 8-10 minutes.
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Reviews
-
This is a terrific pastry dough, sugarpea! I made this as the dough for Lennie's Canadian Butter Tarts. Really fantastic texture, and easy. I did re-refrigerate it a few times as I was making it to make it easier to deal with. Fabulous--THANKS! -
This was a delicious pastry dough. I did have to refrigerate it several times, but it's hot and humid here so that's a given for most pastry doughs. Thanks! -
Made this pastry for my lemon souffle tart for a luncheon yesterday and was very pleased with the results! Not only was it very easy to put together using the food processor but the end result was a tender and delicious pastry with a beautiful texture. I did bake it a bit longer than the recommended time and it was beautifully crisp. I will use this recipe again. Thanks! -
This was just like making a pie crust, but it had a more shortbread-like texture. Very tender and delicious! I baked this longer than the recomended time, about 18-20 minutes. It seemed just a little raw looking after the 10 minutes. I like a little toastiness to it! I used this for a beautiful spring apricot torte.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
