Also known as pate sucree or sweet shortcrust pastry, a tart crust differs from a pie crust in that it is slightly sweet, light, and crisp, while the pie crust is flaky, firm, and buttery. Due to the British influence on my country’s cuisine, especially baked goods, I grew up eating primarily tarts in Pakistan. This recipe helps me recreate many delightful creations that bring back memories, like my lemon tart, apple frangipane tart, and hazelnut and plum tart.
Why you’ll love this recipe
Quick to make - The tart crust comes together in 5-10 minutes, especially if you use a food processor or Kitchen Aid. Can be made ahead of time - The dough for this recipe can be prepped and stored in the freezer for up to 3 months, making it a great option when planning a party. Easier to make than a pie crust - The crisp texture of a tart is much easier to obtain than the flaky one of a pie. In addition, you only need to prep enough dough for one layer, and the edges don’t need to be fluted. A versatile dessert - Tarts can be filled and decorated in many different ways, making them an excellent choice for special occasions.
Ingredient notes
All-purpose flour - I use regular all-purpose flour for this tart crust recipe. While pastry flour results in a better crust, it’s more challenging to work with, and I like to keep things simple. Butter - I use Kerrygold unsalted butter for all my baking. It has a higher fat content, and the resulting crust is crispier and richer. Egg yolks - The egg yolks help bind the dough together, and their fat adds to the rich taste of the tart crust recipe. Powdered sugar - This has some cornstarch, which helps keep the tart crust crispy and light. Salt - A pinch of salt helps balance the flavor of the tart crust recipe. Heavy whipping cream - This helps bind the ingredients and adds to the texture and flavor.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Make a savory version - To use this tart crust with a savory filling, substitute the sugar with 1 teaspoon of cornstarch to ensure a light and golden crust. Try a different shape - Experiment with assorted shapes and sizes for your tart crust. Use a food processor - This tart crust comes together very quickly in a food processor. Pulse only a few times so the dough isn’t overworked. Roll the dough using parchment - Instead of using flour to roll out the dough, use two sheets of parchment for this tart crust recipe.
Step-by-step instructions
The pictures below show the dough being prepped manually using a pastry cutter. Details on how to prep the dough using a food processor or kitchen aid are provided below.
First step - Mix all the dry ingredients and add chilled, sliced butter. Second step - Use a pastry cutter to blend these ingredients until you have a dry, crumb-like mixture. Third step - Beat the egg yolks, cream, and vanilla until well-mixed. Fourth step - Add this to the butter and flour mixture and blend with the pastry cutter again.
Fifth step - Press the dough into a flat disc, using ice water if needed, to seal any cracks and bring the dough together. Chill the dough for 1 hour. Sixth step - Remove the dough and let it sit on the counter for 5-10 minutes before you roll it out and place it in your tart pan. Seventh step - Press the dough into shape gently to avoid tearing and cracking, and once you’re done, cut off any excess dough. Eighth step - To blind-bake the crust, place parchment paper in the pan and add pie weights, beans, or rice to help the tart shell maintain its shape. Finish baking as per the instructions in your recipe.
Expert Tips
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