Last updated on November 23rd, 2019
Some you will thank me for this sweet tart crust recipe. The pastry dough is easy to make, easy to roll out. Of course it tastes like a dream. A tender-but-firm, cookie-like dream!
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):
In a food processor outfitted with the metal blade, pulse together the following dry ingredients:
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
Then dice up a stick of cold butter, and add it to the flour mixture. Pulse the machine 10 times or so, just to break up the butter. The product should resemble coarse meal.
And then, with the machine running, slowly pour the egg through the feed tube.
Process until the mixture turns soft and clumpy — it will start to mass on the blade — 15-30 seconds.
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.)
Form the dough into a disc, and then wrap it in plastic.
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:
Set the pastry on a lightly floured surface.
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.
Before you roll out the dough, soften it just a little. To do this, give it several firm whacks with your rolling pin. Then flip the dough over, and whack the other side.
And here’s my secret for avoiding cracked edges: Hold the the dough vertically, and gently mash the edge with a rolling pin.
Now roll the pastry into a 12-inch diameter circle…
Fold the circle into a triangle…
And then unfold it onto a 9-inch diameter, 1-inch high, removable-base tart pan.
Note: You do not have to grease your tart pan. There’s enough butter in this dough to prevent it from sticking.
Fold the overlapping edges of the dough against the rim of the tart pan…
and use your thumbs to press the edge against the fluted rim.
Prick the bottom (not the sides) of the tart all over with the tines of a fork.
To insure the shell holds its shape while baking, cover it with a big piece of aluminum foil — shiny side down. Press the foil into the contours of the pan.
Fill the lined tart with two pounds of dried beans (or use proper pie weights).
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.
You can fill the shell at this point. Or, you can unmold it, and let it cool completely on a wire rack. It will stay fresh and wonderful for up to 24 hours at room temperature.
For longer storage, seal the pastry in a plastic bag, and freeze it.
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
Equipment
- a 9-inch diameter tart pan with a removable bottom
- a food processor
Ingredients
- 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
Instructions
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.
Martha says
I CAN’T WAIT for your cookbook. Hope you’ll let us know the MINUTE it’s available. Thanks for sharing all your recipes with us. You’re wonderful!
Nancy Jalaty says
Looks amazing! Ditto on the cookbook!
Sharon says
What a perfect crust to make with the tart shell pan I got at my bridal shower!
WDibelka says
What if you are a bigger tart?
Erin M says
You are doing a cookbook??!!! Thank god.
Kevin Lee Jacobs says
Hi WDibelka — If your tart pan is larger than 9 inches, you’ll need to increase the ingredients proportionately.
Beverly, zone 6, eastern PA says
I wonder if a clear glass quiche pan with fluted sides would also work? Same size…
This recipe seems very versatile. It’s a keeper.
Sharon A says
This tart crust looks good enough to eat without filling! And Lemon mmmmm
Nancy K says
Do you think you could use Gluten Free Perfect Flour Blend? same proportion of flour?
Tiffany says
Nancy K: GF Perfect Blend Flour is “supposed” to be a cup-4-cup replacement for regular flour so am thinking it is worth a try as I am gluten free and use this same flour as well. Would use same amount of GF PB Flour as the flour recommended in the above recipe. Good Luck (to us both as I will use this flour as well in this recipe). Remember, this GF flour already has Xanthan Gum in the mix.
Durelle says
Oh yes I do believe I will have to give this gorgeous tart a try! Your step by step pictorial makes it look easy and obtainable! Now I have a tart pan on my wish list.
tracey says
Beverly: I have found glass dishes give you a soggy bottom (never a nice thing!!) I live in France and my French friends raised their eyebrows at my glass pie dishes..now I know why after several soggy bottomed quiches and pies – perhaps that helps?? Will try this tart today with the lemon filling, can’t wait! Thank you Kevin.
WDibelka says
Kevin … I was making a joke. My tart pan is just the right size, but this “tart” is 6′ tall.
laura says
Looks delish! Anyway to use a kitchen aid mixer? I don’t own a food processer.
Kevin Lee Jacobs says
Hi Laura – I haven’t tried it, but I suspect you could make this tart crust with your standing mixer. Let the butter soften to room temperature, and use the paddle attachment. Let me know if this works out for you, okay?
Mindi says
The tomato pie. Can I either make on Monday and freeze until sunday OR can I make a day ahead and rewarm before serving or will any of that cause it to be runny and crust soupy and soft? Last thought if above causes changes. Can I put it all together just leave in fridge Saturday and bake just before serving Sunday?
Dorothy Armstrong says
I am going to try this recipe for pie crust, also some of the other recipes! They all look good! I am also waiting for your cook book to come out!
Morgan says
Well, today’s the day I thank you for this, Kevin. Making this with your lemon tart for Easter dessert and so far the crust alone is BRILLIANT. Amazing flavor and texture. We baked the scraps as cookies and my Wife exclaimed: Oh, that’s sexy! Thank you for this recipe, and the timely reminder, Happy Easter!
Tracy says
Thank you for the tart shell! It was loved by all Easter and will be used again.
Jon Beattie says
What a great looking crust! And a cookbook??? Yes please. Sign me up!
I look forward to your blog updates it give me reason to go outside and play, or stay inside and cook!!
Cathy O says
I have a question about the pate brisee both the sweet and regular. I have made the one for the tomato & goat cheese tart, and it was delicious, but I noticed that you have 2 versions of the recipe one with egg and one without. The same with the sweet version – one has powdered sugar and the other granulated and different amounts. Do you prefer one version over the other or are they interchangeable?
Lainey says
Have you tried this with a filled pie? ie apple or pumpkin??
Jeanne Collins says
Kevin, since I see you make gluten-free goodies from time to time, have you ever tried to make this in a gluten-free version? or do you have a suggestion for a gluten-free substitute?
Anne in Vermont says
Thank you Kevin. I just too this out of the oven after the easiest pastry roll out ever preparatory to making your lemon tart tomorrow. Now I have to find the savory pastry recipe.
Nichole says
Trying it for a zesty lemon Easter tart today! I made the dough last night, gave it a few whacks this morning. It’s in the the freezer right now.
*Note: I don’t have a food processor, but my hand mixer worked just fine. I also used earth balance vegan butter because it’s firmer than my typical dairy free spread and seems to be holding up just fine.
We’re all looking forward to this tasty treat!
Rhonda Strahler says
**Gasp** INSTANT PUDDING??!!!???!! Ha – I happen to LOVE instant pudding. I find it has a lighter taste than from-scratch or cooked pudding. Anyway – who will know as long as I keep my mouth shut……..; )
Katie Zack says
Kevin this dough is amazing! I love the lemon tart recipe so much, I make it frequently. I made the blueberry galette today. Fabulous.
Judy Hines says
Another delectable dessert. That shell recipe — easy! As always, thx! Kevin, fyi, at our large Saturday Farmer’s Market the Theuret tomatoes are being sold!!! A friend saved seeds and has a buddy with a greenhouse who also sells plants at the Market. Apparently he has 72 Theuret’s! Ours are planted but they do not look as good as usual because we were away and they were not hardened off properly. No matter – They’re tough and will come through. Take care, dear one.
Dottie says
Great instructions Kevin. I do not have a food processor. I really wish I did because so many recipes I see theses days call for one. Maybe when I go up to see my Dad who is 94 I will have one by then. He would love this desert too. Hope you enjoy rest of weekend.
Kate says
I used this recipe tonight! I can’t wait to try the tarts – one is blueberry pineapple. I appreciate your sharing as always! Thank you Kevin!
Noella says
Yes, Kevin, I will be making your lemon tart in the not-too-distant future. We made the blueberry bar this evening. Enjoyed making it, and “tasting” while it was still warm. That’s what we’ll be having for breakfast tomorrow. Easy to make, and easy to eat! Thank you for sharing!
Carolyn says
Kevin, Do you think that the Blueberry Galette would work for Thanksgiving if I made the crust ahead, froze it, made the blueberry mix a day or two ahead and then assembled it that day? How long can it sit before serving?
Thanks for your check web site and Happy Thanksgiving. PS. Made your Mom’s pumpkin bread recipe but made it gf for a friend. It is awesome!
Kevin Lee Jacobs says
Hi Carolyn – So glad the pumpkin bread worked out for you. As for the blueberry galette, you can certainly make the crust in advance, and freeze it. Best to prep the blueberries and assemble the galette on the day you wish to serve it. Happy TG to you!
Diana Felgenhauer says
Am definitely going to do this crust with the lemon filling….looks really easy so let’s hope I don’t mess us….thanks for all the wonderful recipes you share with us….
Dee Dee says
Kevin is your stick of butter 1/4 lb? Here a pound of butter comes in 4 sticks – seems to make sense but just want to double check the exact measurement. Thanks for everything.
Kevin Lee Jacobs says
Hi Dee Dee – Yes, one stick butter is the same for me — 1/4 pound. Hope you enjoy this fab pastry!
Connie says
Absolutely going to try this. Excellent. Your recipes are always so clearly explained. I love them.
Linda says
I look forward to Sundays because I know there will be a new treat or idea from you!
nancy smith says
I gained 3 pounds just looking at the pictures of your wonderful dessert concoctions. The only thing I would emphasize is to make sure all the ingredients are organic or biodynamically produced! Yum! Thanks!
Sally Norris says
When is your cookbook coming out? I can’t wait….
Beverly says
Can you get the same results if you do not have a blender?! I still do not have one, just a hand mixer.
Kevin Lee Jacobs says
Hi Sally Norris – Thanks for asking about the cookbook. It’s in the photography stage. I hope to have all the photographs finished by Labor Day!
Hi Beverly – You can certainly make this pastry dough entirely by hand, just as all bakers did prior to the invention of the food processor. Use your fingers or a hand-held pastry-blending gadget to cut the butter into the flour. Enjoy!
Becky Voboril says
Fabulous! I tried another recipe yesterday (by that famous test kitchen) and it was a disaster. Too gooey to roll well and cracked like crazy. Yours was a cinch and my crust is beautiful. Thanks for sharing!
georgeann says
Kevin do you have a plum filling recipe to go with your delicious tart crust?
Annie says
Kevin, I have a question, perhaps a dumb one but here goes. Do you remove the crust from it’s pan before filling it? Does it hold together? I am nervous. I just put that beautiful disc of dough into my fridge and don’t want to blow it. Thanks.
Kevin Lee Jacobs says
Hi Annie – On the contrary, you have a great question! I always fill the tart shell while it is in the pan. Then I unmold the works.
SteveFoley says
Trying your Persian lime recipe. Followed your directions to a tee. Baked 10 minutes put it back in for 10 more minutes. When I took it out the crest had collapsed in on itself and was burnt beyond use. I cooked it less time then the recipe said so it would not burn and it still burned. If I cooked it as long as your instructions it probably caught fire.
Kevin Lee Jacobs says
Hi Steve – I can’t imagine why this crust failed you so miserably. You did indeed line the crust with foil, and then freeze it for 30 minutes before baking? The foil cover alone should thwart burning. Wish I could visit your kitchen to sort all this out for you!
Michelle Flory says
Kevin I don’t own a food processor! Can I still make this is crust another way?