Easy Tart Crust Recipe

By Preppy Kitchen · 30 min

Ingredients

Instructions

1. Food processor method: pulse flour, sugar and salt, add cold butter and pulse 8 to 10 times until pea-sized. Whisk egg and vanilla, add to the flour, and process about 5 seconds until it looks like coarse breadcrumbs.
2. Hand method: whisk flour, sugar and salt in a large bowl. Cut in cold butter with a pastry blender or fingers until coarse crumbs form. Whisk egg and vanilla, add, then stir and knead to combine.
3. Turn the dough onto a floured surface and knead 3 to 5 times into a ball. Flatten into a disc about 1 inch thick, wrap, and refrigerate 1 hour or freeze 30 minutes.
4. Roll the chilled dough on a well-floured surface into an 11-inch circle about ⅛ inch thick. If it cracks, cover it, rest 5 minutes, and roll again.
5. Fold the crust into quarters, place it in a 9- or 10-inch tart pan, unfold and press into the corners and sides. Patch any cracks with scraps and trim the overhang. Chill 1 hour or freeze 30 minutes.
6. To parbake: heat oven to 375°F. Prick the base 8 to 10 times with a fork, line with parchment and fill with pie weights. Bake 12 minutes, remove weights, then bake 8 to 10 minutes more, until dry and lightly golden.
7. To fully bake: parbake as above, then remove the weights and bake 14 to 16 minutes, until golden brown. Cool completely before filling.

Summarized from Preppy Kitchen's video. Watch it for the details.

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