Description
This sweet tart crust recipe yields a tender, buttery base perfect for a variety of delicious tarts and pies. The crust combines all-purpose flour, powdered sugar, and cold butter for a flaky texture, enriched by egg and a hint of vanilla for flavor. Ideal for both sweet and savory fillings, this crust bakes to a golden brown perfection.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (180 g / 6.3 oz) all-purpose flour
- ½ cup (55 g / 2 oz) powdered sugar (or ¼ cup granulated sugar)
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick / 115 g) cold butter, cut into small cubes
- 1 large egg
- ½ teaspoon vanilla extract (optional)
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt until evenly combined.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.
- Mix the wet ingredients: In a separate small bowl, whisk together the egg and vanilla extract until well blended.
- Form the dough: Pour the egg mixture into the flour and butter mixture. Stir gently with a fork or your hands until the dough starts to come together. Avoid overmixing to keep the crust tender.
- Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up and the gluten to relax.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to fit a tart pan. Carefully transfer the dough to the pan and press it into the bottom and sides.
- Trim excess dough: Use a knife or rolling pin edge to trim any dough overhanging the edges of the tart pan for a clean finish.
- Bake the crust: Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes until the crust is golden brown and fully set.
Notes
- Using powdered sugar helps the crust stay tender and less gritty compared to granulated sugar.
- Cold butter is essential for a flaky crust; avoid letting it soften before cutting it into the flour.
- Chilling the dough prevents shrinkage during baking and makes it easier to handle.
- This crust can be baked blind (without filling) or filled and baked, depending on the tart recipe.
- For extra flavor, you can add a teaspoon of lemon zest or almond extract to the dough.
- Store any unused dough wrapped in plastic in the fridge for up to 3 days or freeze it for up to 1 month.
