French Tart Pastry

READY IN: 30mins
Recipe by KittyKitty

The pastry is made with butter, which gives it a rich crumbly result

Top Review by andreafortunoff

I have made many pies and tarts using this versatile recipe. I usually add a teaspoon of sugar for sweet tarts. This crust is very easy to make and roll out while giving a tender and flaky result. I have used it both for goat cheese tarts and pecan pies with good results over and over. Blind baking for use in a pear frangiapane tart was easy without allot of puffing up. This crust is now my "go to" recipe!

Ingredients Nutrition


  1. Sift the flour and salt into a bowl. Add the butter, Rub into the flour until mixtureresembles fine bread crumbs.
  2. In a small bowl, mix the egg yolk, lemon juice and 2 tablespoons ice water. Add to the flour mixture. With a fork, toss gently to mix and moisten.
  3. Press the dough into a rough ball. If it is too dry, add 1 tablespoon water. Turn onto the work surface or a pastry board.
  4. With the heel of your hand, push small portions of dough away from you, smearing them on the surface.
  5. Continue moxing the dough in this way until it feels pliable and can be peeled off the surface easily.
  6. Press the dough into a smooth ball, wrap in plastic wrap and chill for at least 30 minutes.

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