How to Make and Blind Bake a Tart Crust

This is the crust I trust for all dessert tarts. Omit the sugar for a savory crust.

Prep Time5

Cook Time30

Course: Dessert

Cuisine: French

Keyword: blind bake, dough, pastry, removable bottom tart pan, tart

Servings:

Calories: 226kcal

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.

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.

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.

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).

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.