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.

Course Dessert

Cuisine American, French

Cook Time 30

Chilling time 1

Total Time 30

Servings servings

Calories 197kcal

Author Meggan Hill

Equipment

Pie Weights (see note 1)

Ingredients

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

US Customary - Metric

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 and parchment paper. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

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.
Flour: The easiest way to sift flour is with a fine-mesh sieve. Over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.
Yield: This recipe makes 1 (9-inch) tart crust, enough for 8 slices (or more or less, depending on how you slice it).
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.

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