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–+ servings
piled up tart crusts on a table

Best Tart Crust

The best tart crust you can use for all kinds of sweet tarts & cookies. No need to blind-bake with this one!
Author ayacaliva
Total Time 2 hours 30 minutes
Course tart, tart crust
Servings 20
4.43 from 7 votes
Print Pin

Equipment

  • Stand mixer with a pedal or food processor
  • Dough scraper
  • Petty knife
  • Rolling Pin
  • Tart rings or molds
  • Silicon (mesh) mat or parchment paper
  • Folk optional

Ingredients

Tart crust

  • 12.3 oz All-purpose flour 2 ⅔ US cups
  • 1.8 oz Almond flour ½ US cup
  • 5.3 oz Powdered sugar 1 ¼ US cup
  • a few pinch Salt
  • 6.3 oz Unsalted butter (cold, cut in small cubes) 1 ⅔ US sticks
  • 2.5 oz Egg about 1.5 eggs

To roll it:

  • Some Bread flour Use all-purpose flour if you can't get it.

Instructions
 

Tart dough:

  • Add all the dried ingredients in a bowl.
    12.3 oz All-purpose flour, 1.8 oz Almond flour, 5.3 oz Powdered sugar, a few pinch Salt
    adding flours in a bowl
  • Add cold butter (cut into small cubes) and mix with a pedal until it gets powdery like almond flour.
    6.3 oz Unsalted butter (cold, cut in small cubes)
    sablaged flour and butter
  • Add beaten egg and mix until it's evenly incorporated.
    2.5 oz Egg
    tart dough in a mixing bowl
  • Wrap and chill it in the fridge. (1 hour - )
    rolling wrapped tart dough into a rectangle shape

Roll the dough:

  • Dust bread flour on the working surface and the dough.
    Some Bread flour
    dusting bread flour evenly on a counter
  • Push it gently to soften it.
    pushing tart dough with a pie roller to soften it
  • Roll the dough thinly. (about 2 - 3 mm | 0.08 - 0.1 inch thickness)
    4 steps to roll it:
    1. Roll the dough from the middle toward up.
    2. Roll the dough from the middle toward down.
    3. Turn the dough 90 degrees. ( Add more flour if needed.)
    4. Repeat 1 - 3 until it gets to the ideal thickness.
    rolling tart dough to bake tart crust

Set it in tart pans | ring:

  • 7 steps:
    1. First, cut the dough with a cookie cutter, pie roller, or knife - It should be big enough to cover the sides of the pan.
    2. And place it on top of the pan. Ensure that it's on the center of the pan so it can cover all sides.
    3. Let it sink into the pan.
    4. Push the corner with a thumb and let the dough fit in the corners. The gap in the corners cause the dough to slide down as it's baked in the oven.
    5. Add firm pressure to let the dough sticks to sides of a pan. Do not push it too hard to prevent it from getting uneven.
    6. Cut the edge with a knife or a dough scraper. This creates a nice shape edge. You can also pinch the edge or try different techniques.
    7. Poke the bottom with a fork to prevent it from rising as it's baked in the oven.
    making holes with a folk on tart dough in a tartlet tin

Chill the dough before baking:

  • Chill it completely before baking (preferably in the freezer) so it can hold the shape as it's baked.
    tart dough in a tart tin

Bake the crust:

  • Bake (Preheated) at 350 F | 175 C for 10 - 20 mins or longer, depending on the size, until they are golden brown.
    *Adjust the time and temperature accordingly.
    tartlet crusts baked with large tart rings

Video

Notes

How to store the dough:

Wrap tightly and store them in a refrigerator for up to 5 days or up to a few months in a freezer.
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Nutrition

Calories: 147kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 6mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 244IU | Calcium: 12mg | Iron: 1mg
Tried this recipe?Let us know how it was!