PERFECT PLAIN TART AND TARTLET CRUST
These recipes are from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart (plain or lattice), two 9-inch tarts, twelve 3-inch tarts, or 24 tiny tartlets
Number Of Ingredients 5
Steps:
- Put flour and salt in bowl of food processor. Cut the butter and margarine into small bits and add to the flour. Process 10 seconds, or until mixture resembles coarse meal. Add the water little by little, processing as little as possible (10 to 15 seconds). Dough should just hold together in the bowl, but not be wet or sticky. Turn out onto plastic wrap, press into a ball, and chill at least 1 hour before using.
- To form tart or tartlet shells, use twice as many pans as projected number of tart or tartlets. Lightly butter or spray with vegetable oil the insides of half the pans.
- Roll half the pastry onto a lightly floured board to slightly less than 1/8-inch thick. Cut the pastry slightly larger than the pans, press into pans, and cut away excess with your thumb. Repeat process with rest of pastry. In the case of a large tart, cut the pastry large enough so that there will be a 1/2-inch overhang.
- Press the unbuttered pans on top of each of the pastry-filled pans. These act as weights and will prevent shrinkage and puffing while baking. Line large tarts with aluminum foil and weight with beans or rice.
- Chill tart or tartlets on baking sheets until ready to bake. This may be done the day before. Do not leave unbaked pastry in the tart shells longer than this or discoloration may occur. Any unused pastry can be tightly wrapped and chilled (up to 2 days) or frozen.
- Preheat oven to 375 degrees. Bake the shells for 15 to 17 minutes. Press down any pans that puff up. When pastry seems to be coloring very slightly around edges, remove top pans and return pastry to oven to dry out. Do not brown. Cool the shells on racks. If not to be used immediately, store in a tightly covered plastic container in the freezer. Thaw before using.
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Luqman Abdul hamed
[email protected]This crust is a game-changer. It makes it so easy to make homemade tarts and pies.
Landon Antalek
[email protected]I'm so glad I found this recipe. It's the perfect addition to my baking repertoire.
Jhavier Haze
[email protected]This is the best tart crust recipe I've ever used. It's so easy to make and it always turns out flaky and delicious.
Kimberly Orantes
[email protected]This crust is a lifesaver. It's so easy to make and it always turns out perfectly. I highly recommend it to anyone who loves to bake.
Saifuddeen Bashir
[email protected]I love that this crust is so versatile. I can use it to make both sweet and savory tarts, and it always turns out perfectly.
Ahsan Manzoor
[email protected]This crust is perfect for any occasion. I've used it to make everything from casual weeknight dinners to elegant holiday parties.
Martha Santillan
[email protected]I'm so impressed with this tart crust recipe. It's so easy to make and it bakes up so beautifully. I'll definitely be using it again and again.
Ireland Pesch
[email protected]This crust is a game-changer. It makes it so easy to make homemade tarts and pies. I've already used it several times and it's always a hit.
Atiya Arif
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients that come together to make a delicious and versatile crust.
Nalwadda Sofia
[email protected]This is the best tart crust recipe I've ever used. It's so easy to make and always turns out perfectly.
Chiamaka Eneh
[email protected]I'm so glad I found this recipe. It's the perfect addition to my baking repertoire.
Shannon Mckenzie
[email protected]This crust is perfect for both sweet and savory tarts. I've used it to make everything from fruit tarts to quiche, and it always turns out perfectly.
Varney Teah
[email protected]I love that this crust can be made ahead of time and stored in the freezer. It's so convenient to have on hand when I need it.
Ishak Dawun
[email protected]This recipe is a lifesaver! I used to buy pre-made tart crusts, but they're so expensive. Now I can make my own for a fraction of the cost.
Ahmed Kayani
[email protected]I'm not a big baker, but I was able to make this crust with ease. It's so user-friendly, even for beginners.
Chris Churchill
[email protected]This crust is the perfect balance of flaky and tender. I love that it doesn't have a strong flavor, so it doesn't overpower the filling.
ngyv_06
[email protected]I've tried many tart crust recipes, but this one is by far the best. It's so versatile and can be used for both sweet and savory tarts.
Ibad safi
[email protected]Finally, a tart crust recipe that doesn't require a food processor! I love how simple it is to make and it always comes out flaky and delicious.
Lwazi Mpila
[email protected]This crust recipe is a keeper! It's so easy to work with and bakes up perfectly. I used it to make a quiche and it turned out amazing.