Foolproof recipe for a crisp tart crust. Easy to make and requires just 6 ingredients!
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (6 ¼ ounces) all-purpose flour
- ½ cup confectioners’ sugar
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
Whisk egg yolk, cream, and vanilla together in bowl.
Process flour, sugar, and salt in food processor until combined, about 5 seconds.
Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add yolk mixture and process until dough just comes together, about 12 seconds.
Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate 1 hour. (Dough can be wrapped tightly in plastic and refrigerate for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Let chilled dough sit at room temperature for about 10 minutes, roll dough into an 11-inch circle on a lightly floured surface.
Loosely roll dough around rolling pin and gently unroll into a 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough.
Wrap dough-lined pan loosely in plastic, place on a large plate, and freeze until dough is chilled and firm, about 30 minutes. (Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.)
Adjust oven rack to middle position and heat oven to 375°. Set dough-lined tart pan on baking sheet, discard plastic and line with a double layer of aluminum foil, covering edges to prevent burning; fill with pie weights.
Bake crust until golden brown and set, about 40 minutes, rotating pan halfway through baking.
For a par-baked tart crust: remove weights and foil and let crust cool.
For a fully cooked tart crust: continue baking, uncovered, for an additional 5-10 minutes until deeply golden brown.
- 9-inch tart pan with removable bottom
- Food processor
Swap in whole wheat pastry flour for the all-purpose flour. The result? A toasty/nutty crust that’s just as crisp as the regular all-purpose variety.
Swap ground sucanat in for the confectioners’ sugar. You can also use ground coconut sugar, but the crust will be a bit darker and not quite as crisp.
- Serving Size: 1/8 of a recipe
- Calories: 194
- Sugar: 2g
- Sodium: 158mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 59mg
Keywords: Tart Crust Recipe, tart crust, Tart