Ways to Use a Sweet Tart Crust
You can use the baked crust for this Cranberry-Almond Tart…
Or this Chocolate Ganache Tart…
Or this Persian Lime Pie, which, in reality, is not a pie at all. It’s a tart.
The filling-possibilities are endless, baby.
How to Make and Blind Bake a Perfect Sweet Tart Crust
Here’s the fail-proof recipe in photographic steps (a printable recipe is provided at the end of this post):
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
And don’t worry about over-mixing. We’re not making a flaky pie crust. We’re making a firm, swoon-worthy, cookie-like crust.
Pour the clumpy mass onto your clean counter (I use a marble board). Then gather the dough together, and knead it for a moment just to insure that any stray flour is incorporated. (Do not flour your work surface.)
Refrigerate for 2 hours (or up to 3 days). Or, freeze for 30 minutes (or up to 3 months).
To form the dough into a 9-inch tart shell, proceed as follows:
Note: Because I’m measurement-challenged, I always roll out my tart and pie crusts on a plastic template. You can obtain a similar pastry-template at better kitchen supply stores, or you can order one from an online dealer.
Note: You do not have to grease your tart pan. There’s enough butter in this dough to prevent it from sticking.
This next step is extremely important: Freeze the shell for at least 30 minutes.
Meanwhile, preheat the oven to 425°F., with the rack in the center position.
Bake on a baking sheet for 15-20 minutes, and then remove the beans and foil. Return the tart to the oven, and bake for an additional 10-15 minutes. The crust is done when it colors slightly, and its bottom and sides feel dry to the touch.
In the comments field below, let me know if you might try this gorgeous tart crust some day. Again, it’s easy to make, and you won’t have any trouble rolling it out. In a pinch, you can always fill it with — please forgive me — instant pudding.
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Here’s the printable:
How to Make and Blind Bake a Tart Crust
- a 9-inch diameter tart pan with a removable bottom
- a food processor
- 1 1/2 cups all purpose flour
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/2 cup cold, diced butter
- 1 large egg, beaten
Making the Dough:
- Pour the flour, confectioners' sugar and salt into the work bowl of a food processor. Pulse briefly to combine. Add the diced butter, and pulse 10 to 15 times just to break up the butter. With the machine running, add the beaten egg. Process until the dough begins to mass on the blade -- 15-30 seconds. Tip the dough onto a clean (not floured) counter or board, gather it into a ball, and then knead it briefly to insure all stray flour is incorporated.
Chilling the Dough:
- Form the dough into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes, or for up to 3 days. Alternatively, the dough can be frozen for up to 3 months.
Forming the Tart Shell:
- On a lightly floured surface, roll the dough into a 12-inch-diameter circle. Then center the dough on the (not-greased) tart pan. Fold the overhang inside the pan, pressing it with thumbs against the rim of the pan. (The sides of the tart will be thicker than the bottom.) Prick the bottom (not the sides) all over with the tines of a fork.
Lining, Weighting, and Freezing the Shell
- Lay a big piece of aluminum foil over the tart, pressing the foil into the contours of the pan. Fill with pie weights of dried beans. Freeze for 30 minutes (or for up to 3 months).
Blind-Baking the Tart Shell
- When ready to bake, center the oven rack and preheat the oven to 425°F. Put the tart pan on a baking sheet. Bake until the crust is "set" -- 15-20 minutes. Then remove the foil and beans, and continue baking until the crust colors slightly and feels dry to the touch -- 15-20 minutes. Transfer to a wire rack to cool.