Pastry Shell for 11 Fruit or Quiche Tarts
Perfectly crisp and buttery, this versatile Pastry Shell recipe is your new go-to for creating 11 individual fruit or quiche tarts that will impress any crowd. Made with simple ingredients like all-purpose flour, cold cubed butter, and a touch of granulated sugar, this dough delivers a delicate balance of flakiness and structure, ideal for both sweet and savory fillings. The recipe incorporates easy techniques like cutting the butter into the flour and gently kneading the dough to ensure a tender texture. With a short preparation time of just 20 minutes and a quick bake at 375°F, these tart shells come together effortlessly. Whether you're creating fresh fruit tarts for a summer gathering or savory quiches for brunch, these golden-brown pastry shells provide the perfect base for any filling. Refrigerate, bake, and customize to wow your guests with these easy yet elegant tarts!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 20 grams Granulated sugar
- 1 teaspoon Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well to evenly distribute the dry ingredients.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the mixture; you want pea-sized pieces of butter to remain for a flaky texture.
In a small bowl, whisk together the egg yolk and cold water. Pour this mixture into the flour and butter mixture.
Using a fork or your hands, gently mix until the dough comes together to form a ball. If the dough is too dry, add a teaspoon of cold water at a time until it binds.
Turn the dough out onto a clean surface and knead it lightly just until smooth. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat your oven to 375°F (190°C).
Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 3 millimeters (1/8 inch) thick.
Using a round cookie cutter or a glass (approximately 4 inches in diameter), cut out 11 circles of dough.
Gently press each circle into the wells of a tartlet or muffin pan, ensuring the edges are flush with the sides to form individual tart shells.
Using a fork, prick the bottom of each tart shell to prevent puffing during baking.
Place the tart pan in the preheated oven and bake for 12–15 minutes, or until the pastry shells are golden brown. Watch closely to avoid over-baking.
Remove the tart shells from the oven and allow them to cool completely in the pan before gently removing them.
Fill with your choice of fruit fillings or quiche mixtures. Serve and enjoy!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 21.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 313 mg | 7% | |
*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.
