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.
- 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
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.
Calories: 226kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 185mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 393IU | Calcium: 11mg | Iron: 1mg