Tart Pastry
Master the art of homemade pastry with this foolproof Tart Pastry recipe, a versatile foundation for sweet or savory creations. Made with simple ingredients like all-purpose flour, cold butter, and a touch of egg yolk, this pastry delivers a perfectly tender, flaky crust with minimal effort. Whether you're crafting a luscious fruit tart or a savory tartaret, the recipe comes together quickly in just 15 minutes of prep time. Key techniques, such as keeping the butter cold and chilling the dough before rolling, ensure professional-quality results every time. Elevate your baking with this essential recipe, ideal for everything from rustic galettes to elegant tart shells!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 20 grams Granulated sugar (optional, for sweet pastry)
- 0.5 teaspoons Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
Instructions
In a large mixing bowl, whisk together the flour, sugar (if using), and salt until evenly combined.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
In a small bowl, whisk together the egg yolk and cold water until combined. Gradually add this mixture to the flour-butter mixture, stirring with a fork or your hands, until the dough just comes together. Add a teaspoon of cold water at a time if the dough feels too dry.
Turn the dough onto a clean surface and gently knead it a few times to bring it together. Form it into a flat disc and wrap tightly in plastic wrap.
Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This helps the butter firm up and reduces gluten development for a tender crust.
When ready to use, roll out the dough on a lightly floured surface to your desired thickness and shape it to fit your tart tin.
Chill the fitted tart dough in the tin for another 15 minutes before baking or filling, depending on your recipe.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 20.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 268 mg | 6% | |
*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.
