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Saturday, May 21, 2011

Sweet tart crust

This is a basic recipe for the sweet tart crust we'll be using for many, many tarts from now on. One of the three basic French doughs (pate sablee). A little sweet and very crunchy, it calls for delicious creams and fillings :)
Courtesy of Irina


  • 250 g flour
  • 100 g butter
  • 1 egg
  • pinch of salt
  • 130 g powder sugar

 Cut the butter into small pieces:

Add the egg and powder sugar to a bowl:

Whisk them together very very well. Add the salt and whisk again:

Add the flour and knead everything into a dough fast with your hands. The less you'll touch it, the better the outcome.

Let it rest for 1 hour in the fridge. Then, preheat oven to 220 C and roll out the dough. Use the tart dish (in our case the mini-tart forms) to cut out a round from the rolled out dough.

Then press the circle into the tart baking dish (again, in our case, multiple mini-tarts):

Line with baking paper and fill with dry beans or pie weights:

And bake in the oven for 20 minutes. Take out and allow to cool. The tart(s) should un-mold very easily. Enjoy making your favorite tart(s) with this recipe :)

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