Total Time
Prep 5 mins
Cook 20 mins

This is a very versatile pastry dough that is so rich and yummy. You'll never want to use another. Enough for 12 tarts (regular muffin tin size) or 24 tassies. Some nice recipes to try are: Lemon Coconut Tassies, Brownie Tassies, Almond Tassies, Pecan Tassies, Lemon Tassies and Almond Raspberry Tassies (Filling).

Ingredients Nutrition


  1. Dump everything into a bowl, roll up your sleeves and get your hands right into it.
  2. Work the dough well and knead for a couple of minutes.
  3. Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
  4. I have made up this dough up to a week (or even longer) ahead of time, and kept in a compartment in the refrigerator, wrapped airtight in plastic wrap. It is a wonderful thing to have on hand during the holidays to whip up a batch of tarts or tassies, fresh.


Most Helpful

I was going to rate 3 stars but my DS who requested a fruit tart for he birthday loved it so I'll add another. The only change I made was to add 1 Tbls of sugar for each tart shell. This dough was easy to work with, I doubled the recipe and mixed it up in the Cuisinart. The dough amount is very generous, for reg size tarts. I used a 10' and a 9" pie plate, cut the dough off at the edge then turned it down slightly so it wasn't on the lip ( no regular tart pans). I have left over pastry. Not have a baking temp, or directions for baking without a filling was a little disconcerting, as I didn't have time to mess it up. I baked them blind at 375 degress for 12 minutes, then baked an additional 7 minutes, each tart shell needed a from there they each need 1 or 2 minutes more so I kept a close eye until they were just right. As others found, I had to cover the edges to keep from over browning.

momaphet May 19, 2007

These turned out well, but I think I would rather use them for a recipe where the entire unit is baked together, rather than a recipe where you bake the tart shells first then add a filling (I used them both ways). The texture was good, the flavour was rich. They got a little dark around the edges at "butter tart" temperatures, but still tasted very good (even using light cream cheese!). Used them as mini tarts with recipe 14756 (Award winning butter tarts by Lennie) and they were very good. The richness offets the sweetness well - just watch the edges as they bake. Blind baked half the recipe and served filled with chilled lemon curd, topped with a meringue cookie for a mini version of lemon meringue pie. The flavour and texture was good but they really lost their shape being baked empty.

DancesInGarden April 16, 2007

The most perfect tart pastry EVER. Think it's the cream cheese that does it. Thanks so much! I pair it up with my No-Bake Chocolate Tart Recipe and it works perfectly! It's like they were made for each other =)

foodiequeen January 19, 2007

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