Best 2 French Tart Pastry Recipes

French tart pastry, a delightful and versatile pastry dough, forms the base for a wide variety of sweet and savory French tarts. Also known as pâte brisée, it stands out with its crumbly texture and buttery flavor, capturing the essence of French baking. This comprehensive guide will delve into the art of crafting the perfect French tart pastry, providing step-by-step instructions, essential tips, and a curated collection of classic and innovative tart recipes. Whether you're a seasoned baker or new to the world of French pastries, this article will equip you with the knowledge and inspiration to create stunning tarts that will impress your family and friends.

Here are our top 2 tried and tested recipes!

FRENCH TART PASTRY

French Tart Pastry image

Make and share this French Tart Pastry recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 45m

Yield 1 tart pastry

Number Of Ingredients 6

Ingredients

1 3/4 cups unsifted all-purpose flour (stir to aerate before measuring)
2 tablespoons sugar
1/4 teaspoon salt
4 ounces unsalted butter, cold and firm, cut into small pieces (1 stick)
1 cold egg
1 tablespoon ice water

Steps:

Fit bowl of food processor with the metal blade; add in the flour, sugar, salt, and butter.
Process on/off for 10 seconds (ten 1 second pulses) until the mixture resembles coarse meal.
Add the egg and water to a small bowl; beat to mix.
Through the feed tube, add the egg/water mixture and continue to process briefly (about 20 seconds) only until the mixture barely (but not completely) holds together.
Turn mixture out onto a large unfloured board or smooth work surface; knead briefly (only a few seconds) until the mixture is smooth and holds together; press the mixture together to form a ball.
Smooth the sides and flour it lightly.
*Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter), it is not necessary to refrigerate this before using; if you must, refrigerate it for only about an hour or less; if it is refrigerated too long it will crack when you roll it out.
Roll out and fit into tart pan.

PASTRY FOR A FRENCH TART

Pastry for a French Tart image

Provided by Craig Claiborne

Categories dessert

Time 15m

Yield Pastry for a 10-inch pie

Number Of Ingredients 4

Ingredients

1 1/2 cups flour
10 tablespoons butter
2 teaspoons sugar
3 to 4 tablespoons ice water

Steps:

This is much more easily done in a food processor than by hand, but either method is acceptable. If the processor is used, put the flour into the container of the processor. Cut in the butter and add the sugar.
Start processing while adding the water a little at a time. Add only enough water so that the dough can be held together and shaped into a ball.
Or put the flour into a mixing bowl. Cut the butter into small pieces on top and sprinkle with sugar. Using a pastry cutter, cut the butter into the flour. Remove the pastry cutter. Using the hands, start working the mixture while adding the water a teaspoon or so at a time. Add only enough water while working the dough until the dough can be gathered into a ball. Shape the dough into a ball.
Flatten the dough into a round patty about one and a half inches thick. Wrap closely in foil or wax paper. Refrigerate for 30 minutes.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the final product, so it's important to use the best you can afford. This means using real butter, fresh eggs, and high-quality flour.
Handle the dough carefully: Tart pastry is a delicate dough, so it's important to handle it carefully. Avoid overworking the dough, as this will make it tough. Instead, work the dough just enough to bring it together.
Chill the dough before baking: Chilling the dough before baking will help it to set and prevent it from shrinking in the oven. This will result in a more flaky and tender pastry.
Bake the tart at a high temperature: Tart pastry should be baked at a high temperature (400°F or higher) for a short period of time. This will help to create a crispy crust and prevent the pastry from becoming soggy.
Let the tart cool before serving: Once the tart is baked, let it cool for a few minutes before serving. This will help the pastry to set and prevent it from falling apart.

Conclusion:

French tart pastry is a delicious and versatile pastry that can be used for a variety of sweet and savory tarts. With a little care and attention, you can create perfect tart pastry that will impress your family and friends. So next time you're in the mood for a delicious tart, give one of these recipes a try.