Best 3 Easy Tart Crust Recipes
Welcome to the world of easy tart crusts! Whether you're an experienced baker or just starting, creating a flaky, golden-brown crust is not as daunting as it may seem. With the right ingredients and a few simple techniques, you can effortlessly craft a delicious base for your favorite tart fillings. Get ready to explore an array of foolproof recipes that will take your baking skills to the next level. From classic butter crusts to gluten-free options, we've got you covered. So, let's embark on this journey of culinary discovery and learn how to make an easy tart crust that will impress family and friends alike.
Let's cook with our recipes!
EASY SHORTBREAD TART CRUST (NO ROLL)
Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple.
Provided by SweetSueAl
Categories Dessert
Time 35m
Yield 1 10-inch tart
Number Of Ingredients 4
Steps:
- Blend ingredients to make a soft dough.
- Pat into a 9 or 10 inch tart or pie pan.
- Prick crust well with fork.
- Bake in 350 degree oven for 15-20 minutes.
EASY TART CRUST
An easy Easy Tart Crust recipe.
Categories Food Processor Dessert Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 crostata crust or enough dough for raisin tartlets
Number Of Ingredients 5
Steps:
- Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
EASY FRUIT TART WITH PECAN COOKIE CRUST
This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Provided by Katherine Sacks
Categories Spring Tart Dessert Lemon Fruit Strawberry Berry Mango Milk/Cream Pecan Nut
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
- Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
- Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
- Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
- Do Ahead
- Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.
Tips:
- Choose the right flour: All-purpose flour is the most common flour used for tart crusts, but you can also use pastry flour or a combination of the two. Pastry flour has a lower protein content than all-purpose flour, which makes it more tender.
- Keep the ingredients cold: Cold butter and water will help to keep the dough from becoming tough. You can chill the butter and water in the freezer for 30 minutes before using them.
- Work quickly: The less you handle the dough, the better. Overworking the dough will make it tough.
- Don't overbake the crust: A tart crust should be golden brown and firm to the touch. If you overbake it, it will become dry and crumbly.
- Let the crust cool completely before filling it: This will help to prevent the filling from making the crust soggy.
Conclusion:
Making a tart crust from scratch is not difficult, but it does require some practice. With a little patience and practice, you'll be able to make perfect tart crusts every time. Just remember to keep the ingredients cold, work quickly, don't overbake the crust, and let it cool completely before filling it.
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