Best 5 Michels Basic Tart Crust Recipes

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In the realm of baking, a delectable and versatile tart crust stands as a culinary canvas, ready to be adorned with an array of sweet and savory fillings. Among the most fundamental and reliable tart crust recipes is Michel's Basic Tart Crust, a simple yet effective foundation that promises flaky, golden-brown perfection with every bite. Whether you're a seasoned baker or just starting to explore the world of pastry, this recipe will guide you through the essential steps of creating a flawless tart crust that will elevate your culinary creations to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

MICHEL'S BASIC TART CRUST



Michel's Basic Tart Crust image

This crust is the foundation for Michel Richard's Raisin Tart with Hot Buttered Rum Sauce.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 ten-inch crust

Number Of Ingredients 5

8 tablespoons (1 stick) room-temperature unsalted butter, chopped, plus more for buttering tart pan
1 pinch of salt
2 tablespoons sugar
1/4 cup half-and-half
1 1/4 cups pastry flour

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter. Beat in salt and sugar. Stir in half-and-half and 1/4 cup flour. Add the remaining flour, mixing with your fingertips or a fork until the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and refrigerate for at least 1 hour. (This can be prepared a day ahead.)
  • Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan, and remove the remaining plastic. Trim and finish the edges. Cover, and refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. Bake until the crust is firm and set, about 20 minutes. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking until well browned, 10 to 15 minutes.

MICHEL'S RAISIN TART



Michel's Raisin Tart image

This tart is a re-creation of one of the desserts chef Michel Richard, owner of the Citron and Citronelle restaurants, ate as a boy growing up in France.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

1 cup raisins
1 1/2 tablespoons dark rum
3 cups half-and-half
Pinch of salt
3/4 cup sugar
1 to 2 vanilla beans, slit lengthwise
6 egg yolks
1/2 cup all-purpose flour
Michel's Basic Tart Crust
1 large egg, blended with a fork
Michel's Hot Buttered Rum Sauce

Steps:

  • Soak raisins in the rum in a small bowl at room temperature for at least 4 hours or overnight, stirring occasionally.
  • Place half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature.
  • Beat egg yolks and the remaining 1/2 cup sugar using an electric mixer until thick and pale-lemon in color. Mix in flour.
  • Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins.
  • Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium low, and whisk mixture until smooth, 2 to 3 minutes.
  • Preheat oven to 400 degrees. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours.
  • To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately.

EASIEST PIE CRUST EVER!



Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories     Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

  • In a medium bowl, mix flour and salt.
  • Add oil and water all at once to flour.
  • With a fork, stir until mixture holds together.
  • Shape dough into a ball and flatten.
  • Roll between two pieces of wax paper to a 12" diameter.
  • Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
  • Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
  • NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
  • Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

BASIC TART CRUST



Basic Tart Crust image

Make and share this Basic Tart Crust recipe from Food.com.

Provided by ElizabethKnicely

Categories     Dessert

Time 1h35m

Yield 2 Single crusts

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 cup very cold unsalted butter, cut into pieces
1 egg yolk
1/2 cup cold water

Steps:

  • In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
  • Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes.
  • On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes.
  • For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts.
  • CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST



Easy Mini Lemon Tarts with Shortbread Crust image

These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 9

1 cup white sugar
⅓ cup fresh lemon juice
3 large eggs
3 tablespoons all-purpose flour
1 tablespoon lemon zest
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup white sugar
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
  • Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
  • Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
  • Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g

Tips:

  • Use cold ingredients: This will help prevent the butter from melting and making the crust tough.
  • Work quickly: The longer you work the dough, the more gluten will develop, which will also make the crust tough. Work just until the dough comes together.
  • Chill the dough before rolling it out: This will help prevent the dough from shrinking too much in the oven.
  • Use a sharp knife to cut the dough: A dull knife will tear the dough and make it more difficult to get a clean edge.
  • Bake the crust in a preheated oven: This will help ensure that the crust is cooked evenly.
  • Let the crust cool completely before filling it: This will help prevent the filling from making the crust soggy.

Conclusion:

Making a tart crust from scratch is a rewarding experience, and it's not as difficult as you might think. By following these tips, you can make a delicious and flaky tart crust that will impress your friends and family. So next time you're making a tart, give this recipe a try!

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