The Art of Crafting the Perfect Tart Crust
A Delicious Foundation for Your Favorite Fillings
Imagine a buttery, sweet, and crumbly pastry crust, perfectly balanced and waiting to be filled with your favorite sweet treats. This classic tart crust recipe is a game-changer for anyone looking to elevate their baking skills. And the best part? It’s surprisingly easy to make!
A Simpler Alternative to Flaky Pie Pastry
Unlike traditional pie pastry, this tart crust requires no rolling or fussing. Simply combine melted butter, sugar, and a pinch of salt, then blend in all-purpose flour to form a soft dough. Press it into a tart pan, refrigerate for 30 minutes, and bake until golden brown.
Endless Filling Possibilities
The fun begins once your crust is baked and cooled. Fill it with rich Easy Chocolate Ganache and top with fluffy Easy Whipped Cream, or try a tangy Lemon Curd and meringue combination. For a lighter option, fill with Vanilla-Buttermilk Pastry Cream and fresh fruit. The possibilities are endless!
Tips for Taking Your Tart to the Next Level
Add a touch of elegance by incorporating the seeds from a vanilla bean or a tablespoon of citrus zest into your dough. Alternatively, follow our recipes for Ricotta and Honey Tart or Chocolate Ganache Tart for a show-stopping dessert.
What You’ll Need
- 9-inch tart pan with a removable bottom
- 8 tablespoons unsalted butter (1 stick), melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 1/4 cups all-purpose flour, plus more as needed
Step-by-Step Instructions
- Preheat your oven to 350°F and arrange a rack in the middle.
- In a large bowl, combine the melted butter, sugar, and salt. Stir until evenly incorporated.
- Add the measured flour and stir until just combined, forming a soft dough.
- Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
- Cover the tart shell with plastic wrap and refrigerate for 30 minutes.
- Prick the chilled tart shell all over with a fork and bake until golden brown, about 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
Yield: 1 (9-inch) tart crust
Difficulty: Easy
Total Time: 45 minutes, plus baking and cooling time
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