With this easy tart crust recipe, you'll have a reliable, base for any sweet tart you want to create. From fresh berry tarts in summer to rich chocolate or custard tarts year-round, this crust is a recipe you can rely on time and time again.
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Ingredients you will need
Flour: Use all-purpose flour for this sweet tart crust recipe.
Butter: Use unsalted butter at room temperature.
Sugar: You will need powdered sugar to creating this classic pâte sucrée crust.
Eggs: Beat the eggs in a small bowl before gradually adding them to the butter and sugar mixture.
Salt and Vanilla Extract: While vanilla extract is optional, salt is essential. It enhances the overall flavor and balances the sweetness.
Looking for more buttery and delicious pastry recipes? Look no further! Try this Danish pastry, Rough puff pastry with flaky crust, or challenge yourself with this Croissant recipe.
Cooking tips
Keep it cool: Chilling the dough makes it easier to roll out and transfer to the tart pan. Freezing the unbaked crust briefly before baking also helps prevent excessive shrinkage and preserves its tender, flaky texture.
Freezing for later: This dough freezes well! Store wrapped tightly in plastic wrap for up to 2 months, letting it thaw in the refrigerator before using.
How to make perfect tart crust
Cream the butter and sugar: In a stand mixer fitted with a paddle attachment, add the butter, powdered sugar, salt, and vanilla extract. Beat until the mixture is smooth, pale, and creamy. This step helps the butter and sugar blend, giving you a beautifully smooth dough.
Add the eggs slowly: Gradually add the beaten eggs, a little at a time, and beat well between each addition. Adding the eggs slowly helps the dough stay smooth and prevents it from becoming lumpy.
Add the flour: On low speed, add the flour and mix until a soft dough forms. Be careful not to overmix at this stage, as that can lead to a tougher crust.
Divide and chill: Split the dough into two equal portions and flatten each into a disc. Wrap each piece in plastic wrap and refrigerate until firm but still pliable, usually around 1-2 hours. Chilling the dough prevents it from shrinking during baking and helps it hold its shape.
Rolling out and baking: When you're ready to bake, roll out the dough and fit it into your tart pan. This recipe makes enough for two 9" (24 cm) tarts, and baking times generally range from 350F - 375F (175C - 190C) depending on your filling.
Baking instructions
Par-baking
Par-baking helps create a stable base and prevents a soggy bottom, ensuring your crust stays crisp even with fillings that have a high moisture content.
1. Preheat your oven to 375F (190C).
2. Roll out your tart dough, fit it into your tart pan, and trim the edges.
3. Line the crust with parchment paper or foil and fill it with pie weights or dried beans to keep it from puffing up.
4. Bake for about 10-15 minutes, or until the edges are set but didn't pick up any color.
5. Remove the parchment and pie weights, then bake for another 5 minutes to dry out the bottom slightly if necessary.
Blind baking
Blind baking is the process of fully baking the tart crust without any filling. This method is ideal for tarts that will be filled with no-bake or cold fillings, such as cream, mousse, chocolate ganache, etc. Blind-baked crust is fully baked and won't soften or absorb moisture from the filling later.
1. Preheat your oven to 375F (190C).
2. Roll out your tart dough, place it in your tart pan, and trim any excess dough.
3. Line the crust with parchment paper or foil and fill it with pie weights or dried beans to prevent puffing.
4. Bake for about 15-20 minutes, until the edges are slightly golden.
5. Remove the parchment and weights, then return the crust to the oven for another 10 minutes, or until the bottom and edges are crisp and golden brown.
Storing and freezing tart crust
The crust dough can be made ahead, wrapped in plastic wrap, and stored in the fridge for up to 4 days. For longer storage, freeze the dough for up to 2 months and thaw it in the fridge overnight before rolling it out.
Recipe card
Tart crust recipe
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- Rolling Pin
Ingredients
- 200 g butter unsalted, at room temperature
- 120 g powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 95 g eggs 2 medium eggs, beaten
- 375 g all-purpose flour
Instructions
- Into a stand mixer fitted with a paddle attachment (or use a hand mixer and a mixing bowl), add the butter, powdered sugar, salt, and vanilla extract. Beat until the mixture is smooth and pale.
- Gradually add the beaten eggs, a little at a time, beating well between each addition.
- Add the flour and mix on low just until no dry ingredients are left and a soft dough forms.
- Divide the dough into two equal portions and flatten each into a disc. Wrap each piece in plastic wrap and refrigerate until firm but still pliable before rolling out. The dough can be refrigerated for up to 4 days or frozen for up to 2 months.
- Once the dough is ready, roll it out, cut, shape, and bake. This recipe makes enough for two 9" (24 cm) tarts. Baking instructions will vary depending on the tart you are making, but generally, bake the dough at 350F - 375F (175C - 190C). You can par-bake, blind-bake, or bake your tart filling in a raw tart shell (see notes below).
Video
Notes
- Preheat your oven to 375F (190C).
- Roll out your tart dough, fit it into your tart pan, and trim the edges.
- Line the crust with parchment paper or foil and fill it with pie weights or dried beans to keep it from puffing up.
- Bake for about 10-15 minutes, or until the edges are set but didn't pick up any color.
- Remove the parchment and pie weights, then bake for another 5 minutes to dry out the bottom slightly if necessary.
- Preheat your oven to 375F (190C).
- Roll out your tart dough, place it in your tart pan, and trim any excess dough.
- Line the crust with parchment paper or foil and fill it with pie weights or dried beans to prevent puffing.
- Bake for about 15-20 minutes, until the edges are slightly golden.
- Remove the parchment and weights, then return the crust to the oven for another 10 minutes, or until the bottom and edges are crisp and golden brown.
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