French Tart Pastry
Discover the art of classic French baking with this foolproof French Tart Pastry recipe, the perfect foundation for sweet or savory creations. Made with simple pantry staples like all-purpose flour, butter, powdered sugar, and egg yolks, this rich, buttery pastry boasts a melt-in-your-mouth texture and pairs beautifully with your favorite tart fillings. The recipe uses traditional techniques like chilling the dough for optimal flakiness and blind baking to ensure a crisp, golden crust every time. With just 20 minutes of prep time, this versatile tart shell is ideal for everything from fruit custards to chocolate ganache and quiches. Elevate your baking game and bring a touch of Paris to your kitchen with this elegant, beginner-friendly pastry!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 100 grams Powdered sugar
- 2 large Egg yolk
- 15 milliliters Milk
- 1 pinch Salt
Instructions
1. In a large mixing bowl, sift the all-purpose flour to remove lumps and ensure a smooth dough.
2. Cut the unsalted butter into small cubes and add it to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Stir in the powdered sugar and a pinch of salt, ensuring they are evenly distributed throughout the mixture.
4. In a small bowl, whisk together the egg yolks and milk until well combined.
5. Add the egg mixture to the flour mixture. Using your hands or a spatula, gently mix until a smooth dough forms. Be careful not to overwork the dough as it can become tough.
6. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.
7. Preheat your oven to 180°C (356°F). Lightly grease a 9-inch tart pan with butter or non-stick spray.
8. On a lightly floured surface, roll out the chilled dough to about 3mm in thickness. Carefully transfer it to the prepared tart pan, pressing it gently into the edges and trimming any excess dough.
9. Use a fork to prick the bottom of the pastry to prevent it from puffing up. Line the tart shell with parchment paper and fill it with pie weights or dried beans.
10. Bake the pastry shell in the preheated oven for 15 minutes. Remove the parchment paper and weights, then bake for another 5 minutes until lightly golden.
11. Allow the tart shell to cool completely before adding your desired filling.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 100.2 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 125 mg | 10% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
