Tart Shell Dough

Tart Shell Dough

Buttery, crisp pâte brisée that bakes into a sturdy shell for sweet or savory tarts.

Total 2 hr 30 min Makes 8 slices Calories 180/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This tart shell dough comes together quickly in a food processor, relying on cold butter and a light hand to keep the crumb tender and flaky. Once chilled and blind-baked, it forms a crisp, sturdy base for custards, fruit fillings, or savory quiches. A basic pastry worth mastering for any tart or quiche recipe.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
  • 1 egg yolk

Method

  1. In a food processor, combine the flour, salt, and sugar; pulse a few times to mix.

  2. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  3. Whisk the egg yolk into the ice water, then drizzle over the flour mixture while pulsing just until the dough begins to clump together.

  4. Turn the dough onto a work surface, gather it into a disk, wrap in plastic, and refrigerate until firm.

  5. On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.

  6. Transfer the dough to a 9-inch tart pan, pressing it gently into the bottom and up the sides, and trim any excess overhang.

  7. Prick the bottom of the dough lightly with a fork and freeze the shell until firm.

  8. Preheat the oven to 375°F.

  9. Line the chilled shell with parchment paper and fill with pie weights or dried beans.

  10. Blind bake until the edges are set and lightly golden.

  11. Remove the parchment and weights, then continue baking until the bottom is golden and dry to the touch.

  12. Cool the tart shell completely on a wire rack before filling.

Rate this recipe

★ 3.6 (1)

Tart Shell Dough

This tart shell dough comes together quickly in a food processor, relying on cold butter and a light hand to keep the crumb tender and flaky. Once chilled and blind-baked, it forms a crisp, sturdy base for custards, fruit fillings, or savory quiches. A basic pastry worth mastering for any tart or quiche recipe.

2 hr 30 min 8 slices 180 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
  • 1 egg yolk

Method

  1. 1

    In a food processor, combine the flour, salt, and sugar; pulse a few times to mix.

  2. 2

    Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  3. 3

    Whisk the egg yolk into the ice water, then drizzle over the flour mixture while pulsing just until the dough begins to clump together.

  4. 4

    Turn the dough onto a work surface, gather it into a disk, wrap in plastic, and refrigerate until firm.

  5. 5

    On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.

  6. 6

    Transfer the dough to a 9-inch tart pan, pressing it gently into the bottom and up the sides, and trim any excess overhang.

  7. 7

    Prick the bottom of the dough lightly with a fork and freeze the shell until firm.

  8. 8

    Preheat the oven to 375°F.

  9. 9

    Line the chilled shell with parchment paper and fill with pie weights or dried beans.

  10. 10

    Blind bake until the edges are set and lightly golden.

  11. 11

    Remove the parchment and weights, then continue baking until the bottom is golden and dry to the touch.

  12. 12

    Cool the tart shell completely on a wire rack before filling.