Tart Shells
Delicate and buttery, these homemade tart shells are the perfect foundation for both sweet and savory creations. Crafted with simple ingredients like all-purpose flour, cold unsalted butter, and a hint of powdered sugar for a touch of sweetness, this versatile recipe delivers tender, flaky crusts that melt in your mouth. The dough comes together effortlessly with a single egg, while a quick chill before baking ensures optimal texture. Whether you're filling them with velvety custards, fresh fruit, or savory quiches, these tart shells elevate any dish with their golden color and crisp edges. Ideal for entertaining or everyday indulgence, this recipe is a must-have for pastry lovers everywhere.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar (optional, for sweet tarts)
- 1 teaspoon Salt
- 1 piece Egg (large)
- 1 tablespoon Ice-cold water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and powdered sugar (if using).
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
In a small bowl, lightly beat the egg and add it to the butter-flour mixture.
Using a fork or your hands, mix until the dough starts to come together. If the dough is too dry, add the ice-cold water, one teaspoon at a time, until it forms a cohesive dough.
Turn the dough out onto a lightly floured surface and knead gently for a few seconds until smooth. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
After chilling, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Carefully transfer the rolled dough into tart pans or a large tart tin, pressing it gently into the edges. Trim off any excess dough.
Prick the base of each tart shell with a fork to prevent puffing during baking. For added security, line with parchment paper and fill with pie weights or dried beans (blind baking).
Bake the tart shells in the preheated oven for 10 minutes if blind baking. Remove the weights and parchment, then bake for an additional 5 minutes or until lightly golden.
Cool the tart shells completely on a wire rack before adding your desired filling.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 51.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 89 mg | 7% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 364 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.
