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Classic Tart Crust Recipe

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★★★★★

4.6 from 64 reviews

This classic tart crust recipe yields a buttery, flaky base perfect for sweet or savory tarts. With simple ingredients like flour, powdered sugar, cold butter, and egg, this crust is easy to prepare and provides a crisp, golden foundation for your favorite fillings. Chilling and freezing the dough before baking ensures a tender texture and prevents shrinking.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 pinches salt

Wet Ingredients

  • 1–2 teaspoons milk
  • 1/2 cup unsalted butter (cold and cubed)
  • 1 large egg

Instructions

  1. Whisk dry: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined.
  2. Blend butter: Add 1 teaspoon of milk and the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your hands, blend the mixture until it resembles coarse breadcrumbs, ensuring the butter is well incorporated but still in small pieces.
  3. Mix dough: Incorporate the egg into the mixture and mix until the dough begins to clump together. If the dough is still dry with crumbs at the bottom, add milk gradually, a little at a time, until the dough holds together without being sticky.
  4. Chill: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to allow the dough to firm up and the gluten to relax.
  5. Roll: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness, then carefully fit it into a 9-inch tart pan. Trim any excess dough hanging over the edges.
  6. Freeze: Prick the bottom of the dough several times with a fork to prevent bubbling. Cover the tart shell and freeze it for 45 minutes to help maintain its shape during baking.
  7. Bake: Preheat your oven to 375°F (190°C). Bake the tart crust for 20-25 minutes, or until it is golden brown and crisp. Allow to cool before adding your desired filling.

Notes

  • Using cold butter and chilling the dough prevents the crust from becoming tough and helps maintain flakiness.
  • The powdered sugar in the crust adds subtle sweetness and a tender texture; you can substitute with granulated sugar if necessary.
  • Pricking and freezing the crust before baking helps avoid puffing and shrinking in the oven.
  • For a richer crust, you can brush the edges with a bit of beaten egg before baking to achieve a shiny finish.
  • This crust can be baked blind with pie weights if you prefer to pre-bake before filling.

Keywords: tart crust, pastry dough, baked crust, baking recipe, tart shell

Find it online: https://kitchenbyclara.com/classic-tart-crust-recipe/