Basic Tart Dough

Basic Tart Dough

Basic Tart Dough is rated 5.0 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6

Making pastry dough requires a little bit of patience and a lot of love. To make this tart crust recipe, all you need are a few basic ingredients and a tart pan to get started. Similar to shortbread, it's buttery, crisp and slightly sweet. You can even make it ahead of time and freeze the dough for up to a month.

Ingredients:

  • 1 egg yolk
  • 2 Tbs. very cold water
  • 1 tsp. vanilla extract
  • 1 1⁄4 cups unbleached all-purpose flour
  • 1⁄3 cup sugar
  • 1⁄4 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into
      1⁄4-inch cubes

Directions:

Step 1. Make the Dough

By hand: In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.

With a stand mixer: Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Nut dough variation: Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

 

Step 2. Flatten the Dough and Chill

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Make-ahead Tip: The dough can be made ahead of time and frozen for up to one month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Or, use the round to line a tart pan and wrap well.

 

Step 3. Roll Out the Dough

On a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick.

 

Step 4. Cut the Dough

Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan.

Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.

If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).
Rated 5 out of 5 by from Easy and yummy tart dough I had never made a tart dough and this recipe was easy to make and was very tasty as well. I used a food processor to make my dough and used it right away but I can see that a little bit of refrigeration would help it not to stick. Overall a very good recipe with only one stick of butter!
Date published: 2020-05-17
Rated 5 out of 5 by from AMAZING! This is the simplest and yummiest tart I have ever made. It's quick and it tasted real YUMMY. I used it to make a fruit tart and the best part of it is that I don't have to refrigerate it and I can used it right away. I also don't have to use whole box of butter to make a tart. It saves $$ and time and SIMPLE. LOVE it!!
Date published: 2017-06-01
Rated 5 out of 5 by from one of my favorites basic tart doughs Easy to make, one of my favorites basic tart doughs.
Date published: 2016-02-20
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