Learn how to make a tart crust that is crisp yet tender, rich and buttery in flavor, and a little sweet (pâte sucrée). It’s a classic French recipe that is easy to master.

A baked tart crust.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. How to Make Tart Crust Recipe

Recipe ingredients

Labeled tart crust ingredients.

Ingredient notes

  • Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.

Step-by-step instructions

  1. In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.
Creaming butter and sugar together in a mixing bowl.
  1. Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined. Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix).
Beating tart dough with a hand mixer.
  1. Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.
Tart dough patted in to a disk.
  1. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
Rolling out tart dough.
  1. Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough.
Unbaked tart dough in a curst.
  1. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds). Bake 12 minutes.
A baked tart crust with beans as pie weights.
  1. Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
A baked tart crust.

Recipe tips and variations

  • Yield: This recipe makes 1 (9-inch) tart crust.
  • Storage: Unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake.
  • Fresh fruit tart: This tart crust was designed to be filled with pastry cream, topped with fresh fruit, and brushed with a shiny apricot glaze.

Fresh Fruit Tart

Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart. You’ll also learn some baking basics, like a tart crust and pastry cream, along…

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A baked tart crust.

How to Make Tart Crust

Learn how to make a tart crust that is crisp yet tender, rich and buttery in flavor, and a little sweet (pâte sucrée). It's a classic French recipe that is easy to master.
5 from 2 votes
Cook Time 30 mins
Chilling time 1 hr
Total Time 30 mins
Servings 8 servings
Course Dessert
Cuisine American, French
Calories 197

Ingredients 

  • 7 tablespoons butter softened
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Salt
  • 1 1/4 cups all-purpose flour sifted
  • 1/4 teaspoon baking powder

Instructions 

To make the tart dough:

  • In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.
  • Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.
  • Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
  • Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough.
  • Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 1). Bake 12 minutes.
  • Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

Notes

  1. Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  2. Yield: This recipe makes 1 (9-inch) tart crust.
  3. Storage: Unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake.
  4. Fresh fruit tart: This tart crust was designed to be filled with pastry cream, topped with fresh fruit, and brushed with a shiny apricot glaze.

Nutrition

Calories: 197kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 47mgSodium: 182mgPotassium: 28mgFiber: 1gSugar: 7gVitamin A: 336IUCalcium: 16mgIron: 1mg
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