Favorite Tart Pastry
Flaky, buttery, and perfectly crisp, this Favorite Tart Pastry recipe is a must-have for every baking enthusiast. Crafted with simple ingredients like all-purpose flour, cold unsalted butter, and a touch of granulated sugar, this pastry achieves a delicate balance between rich flavor and melt-in-your-mouth texture. The inclusion of a single egg yolk and a hint of ice water ensures a pliable yet sturdy dough, ideal for creating stunning tart shells that won’t shrink or crack. With easy-to-follow instructions, including tips for blind baking to perfection, this versatile tart pastry is the ultimate foundation for both sweet and savory fillings. Whether you're creating a luscious fruit tart or a decadent chocolate ganache dessert, this recipe guarantees professional results with minimal effort. Perfect for holidays, dinner parties, or simply elevating your everyday baking, this classic tart pastry is destined to become your go-to recipe.
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Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter, cold and cubed
- 25 grams granulated sugar
- 1 pinch salt
- 1 large egg yolk
- 2 tablespoons ice water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Step 2
Add the cold, cubed unsalted butter to the bowl. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3
Add the egg yolk and 2 tablespoons of ice water. Mix gently to bring the dough together. If the dough is too dry, add additional ice water, one teaspoon at a time, until it just comes together.
Step 4
Turn the dough out onto a clean surface and gather it into a ball. Flatten into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 5
Once chilled, roll the dough out on a lightly floured surface to fit your tart pan. Gently lift the dough into the pan, pressing it into the edges and trimming any excess.
Step 6
Chill the tart shell in the refrigerator for another 15 minutes to prevent shrinkage during baking.
Step 7
Preheat your oven to 190°C (375°F). Line the tart shell with parchment paper and fill with pie weights or dried beans.
Step 8
Blind bake the tart shell for 12-15 minutes, or until the edges are lightly golden. Remove the parchment paper and weights, then bake for an additional 3-5 minutes to ensure the base is fully cooked.
Step 9
Let the tart shell cool completely before adding your desired filling.
Nutrition Facts
| Serving size | 447.4 grams (447.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1958 |
| Total Fat 108.40g | 139% |
| Saturated Fat 66.20g | 331% |
| Cholesterol 457mg | 152% |
| Sodium 169mg | 7% |
| Total Carbohydrate 216.50g | 79% |
| Dietary Fiber 6.80g | 24% |
| Total Sugars 26.20g | |
| Protein 29.60g | 59% |
| Vitamin D 80IU | 399% |
| Calcium 82mg | 6% |
| Iron 12mg | 67% |
| Potassium 313mg | 7% |
Source of Calories