Description
This easy-to-make sweet tart crust is perfect for creating delicious fruit tarts, lemon curd tarts, or any pastry cream-filled treats. With a buttery, crumbly texture, this crust bakes up beautifully golden and pairs wonderfully with a variety of fillings.
Ingredients
Scale
Dough:
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons cold water
Instructions
- Mix Dry Ingredients: In a food processor, combine the flour, powdered sugar, and salt.
- Add Butter: Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Blend in Wet Ingredients: Add the egg yolk and pulse again until combined. Add cold water, one tablespoon at a time, and pulse just until the dough begins to come together.
- Shape and Chill: Turn the dough out onto a lightly floured surface, shape it into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare Crust: Roll out the chilled dough into a circle, transfer to a tart pan, press evenly, trim excess dough, prick the bottom, and chill again. Bake as directed.
Notes
- This crust is delicious with various fillings like fruit tarts or lemon curd.
- For a chocolate twist, substitute ¼ cup of flour with unsweetened cocoa powder.
- The crust can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes (plus 45 minutes chilling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of crust)
- Calories: 210
- Sugar: 6g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
