I’ve said it before and I’ll say it again: a tart is only as good as its crust! The crust I trust for both savory and sweet tarts is good ole Pâte Brisée. Here’s the fail-proof way to make, shape, and “blind”-bake this chic French pastry dough:
Click the “play” arrow below to watch. (If you can’t watch videos on your device, just click here for the photographic step-by-step recipe. )
I hope the above video was helpful to you in some teeny-tiny way. Just to recap, here’s the short list of ingredients for the dough:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (8 tablespoons or one stick) cold, diced butter
1/4 cup ice water
You can fill the shell just about anything! Chocolate pudding comes to mind, as does a mountain of berries on a base of pastry cream. Next week, I’m going to use the crust for a savory Little People Asparagus Tart. What better way to celebrate the first harvest of spring?
xKevin
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Lynn says
I love this pastry and use it for all my tarts and pies. Thank you for the recipe.
I was taught to brush the base of the shell with egg wash after removing the beans and before the second bake. This seals the pastry and stops the filling from soaking into the shell.
Deonna Bishopp says
Kevin, your Tart Dough looks easy and tasty! What a brilliant idea to bake it with the beans to hold the shape of the dough and avert shrinkage! This dough would be so good for a variety of fillings and I will definitely add it to my must make recipes! Thank you for sharing your tips & tricks, you are truly a Special Treat!!!
FNVK says
Great, thanks. Close recipe to my mom’s. Must try today for Easter Apple tart instead of pie.
Lyn says
Kevin,
I could have used this last night!! I am taking a lemon meringue pie to my daughter’s house for Easter dinner, along with a potato/fennel gratin, and deviled eggs. Anyway, I decided to bake my pie crust last night and had to redo it because I didn’t blind bake it. It puffed up in the middle, after pricking with a fork, and one of the sides collapsed (I guess that’s typical if you don’t blind bake). Attempt #2 – I did add parchment filled with beans and it turned out much better. I guess I tried to cut corners and it didn’t pay off. Needless to say I was frustrated and a bit upset with myself!
Carole Bryan says
I don’t get my food processor out very often, but when I do I whip up 3 or 4 balls of this delicious dough. Wrap them in saran and pop in the freezer. I take them with me to the cabin in Northern Wisconsin where I would never have the room for a FP. We live in cranberryland and the sweetness of the crust pairs beautifully with a fresh cranberry filling!
Susan from Manitoba says
So, Kevin, do you use whipped cream with the Little People tart? Or is that only for the Lego filling?
Thanks for this great pastry recipe.
Jeanne says
Kevin, I’m curious (since I know you have gluten free friends) have you ever tried to make a gluten free version?
loulou says
Could you give the ingredients in metric or imperial measurements please. We don’t use cup measurements in UK. Thank you
Mark says
Kevin, your tart crust recipe from March 2017 includes an egg and this one does not. How do you decide which one to use in a recipe? This one seems more like pie crust in the shape of a tart. Is it rigid enough to be unmolded?
Kevin Lee Jacobs says
Hi Jeanne – I have not tried a gluten-free version of this recipe.
Hi loulou – Metrics for you: Flour – 180g; Salt – 1/2 teaspoon or big pinch; Butter – 113g; Water 60ml
Hi Mark – Great question! I replace water with egg whenever I want a cookie-like crust. The pate brisee above bakes up firm because the dough is “overworked” (I let it mass — i.e., form a ball — in the food processor). Consequently the tart shell is stiff enough for unmolding.