Rich Tart Crust
Master the art of making the perfect Rich Tart Crust with this foolproof recipe, ideal for sweet or savory creations. This buttery and tender tart crust features cold, cubed unsalted butter and a touch of granulated sugar, creating a flaky texture that melts in your mouth. The addition of an egg yolk lends richness, while a splash of ice water binds the dough together beautifully. With straightforward steps like chilling the dough to relax the gluten and blind baking for a crisp, golden finish, this recipe ensures a flawless foundation for your tarts every time. Whether filled with vibrant fruit, creamy custard, or savory quiches, this versatile tart crust will elevate any dish to gourmet status. Perfect for bakers of all levels, it's your new go-to recipe for achieving a pastry chef-worthy result!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 25 grams Granulated sugar
- 115 grams Unsalted butter (cold, cubed)
- 1 unit Egg yolk
- 2 tablespoons Ice water
- 1 pinch Salt
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, and a pinch of salt until evenly combined.
Add the cold, cubed unsalted butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.
In a small bowl, whisk together the egg yolk and ice water. Gradually drizzle this mixture into the flour and butter mixture while stirring gently with a fork or spatula.
Bring the dough together by lightly kneading it in the bowl or on a clean surface. Be careful not to overwork the dough; it should just come together while remaining slightly crumbly.
Shape the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
When ready to use, remove the dough from the refrigerator and allow it to sit at room temperature for 5 minutes to make rolling easier.
Lightly flour your work surface and rolling pin. Roll the dough into an even circle, approximately 1/8 inch thick, large enough to fit your tart pan.
Carefully transfer the rolled dough to the tart pan. Press it gently into the bottom and sides of the pan, trimming off any excess dough. Prick the base with a fork to prevent bubbling during baking.
Refrigerate the prepared tart crust for another 15–20 minutes to ensure it holds its shape during baking.
Preheat your oven to 375°F (190°C). If blind baking, line the crust with parchment paper and fill with pie weights or dried beans.
Bake the crust in the preheated oven for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes or until the edges are golden brown.
Allow the crust to cool completely before filling it with your choice of sweet or savory fillings.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 26.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 257 mg | 5% | |
*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.
