Makes 1 9" tart pastry
9" tart pan (Fat Daddio's PFT-95)
Food processor (optional)
Silicone baking mat (Fat Daddio's SM-half)
Rolling rod (Fat Daddio's RPS-20)
1 ¼ cups all-purpose flour (pastry flour also works)
¼ tsp salt
2 tbsp of granulated sugar
½ cup (1 stick) butter, cold and cubed (8 pieces works well)
1 egg yolk, lightly beaten
1-2 tbsp of ice water
- Combine the flour, sugar, and the salt. Sift into your mixing bowl.
- Cut (or rub) the cold butter into your flour mixture. You’re not looking for a cookie dough style mix here, but you want to work the butter into the flour until you have fine crumbs and a sandy texture. You can also do this step with your food processor. Be careful not to over-mix.
- If mixing by hand, add the egg yolk and 1 tablespoon of water. Mix in slowly until the dough comes together, then stop. If using your food processor, keep it running and slowly pour in the egg yolk and water, stopping the machine when the dough comes together.
- Remove from bowl or processor and form a disc shape. Wrap in plastic wrap and place in fridge. Chill at least one hour (though overnight is better). Dough can also be saved up to two days in the fridge or around one month in the freezer. If freezing, make sure the dough is tightly wrapped in plastic and move the dough to the fridge the night before you want to use it.
- Prepare your tart pan by either buttering the inside and sides or using a pan spray (preferably one that contains flour—Baker’s Joy is recommended). Remove dough from fridge and use immediately.
- To line tart pan, roll dough out to 1/10-1/8" thickness on floured counter (don’t be afraid of flour, this dough gets sticky!). Carefully transfer the dough over the tart pan and press in. Sometimes a cookie spatula can help with this, or rolling it out on a silicone baking mat you can then flip over the pan. When pressing the dough into the pan, be firm but don’t crush the dough. You want it to fit to the pan’s form, but you don’t want to displace the dough and make your shell uneven.
- To get rid of the excess crust along the top, take your rolling pin and run it gently over the top of the pan. The excess dough should come off in a ring.
- Either fill with savory custard (like a quiche filling) and follow the baking instructions for that recipe, or blind bake. To blind bake, you can either use a fork and puncture small holes along the surface of the dough on the bottom of the pan or use pie weights (dry beans work well as a substitute—but make yourself a parchment paper liner to keep the beans from baking into the crust). Refrigerate dough at least half an hour in pan before baking.
- If blind baking, bake at 325° F for 15-20 minutes, rotating the pan after 10 minutes.
- Cool and fill.
For more inspiration, visit our Tart board on Pinterest.