SWEET TART CRUST
This recipe, my trusted go-to, turns out a cookielike crust - sweet, golden and more crisp than flaky. Typically French - it's a pâte sablée - I use the recipe for my whole lemon tart as well as for the less French bakewell tart. I make the dough in a food processor using very cold butter, and while it sounds like culinary heresy, I roll it out as soon as it's made. Sandwiched between parchment or wax paper, the dough is a cinch to roll at this point - just make sure to chill it before you bake it (better yet, freeze it once it's in the pan). I also like to partly bake the crust before I fill it, a step you can skip, but prebaking will give you a crisper bottom crust.
Provided by Dorie Greenspan
Time 45m
Yield One 9-to-9 1/2-inch crust
Number Of Ingredients 5
Steps:
- Put the flour, sugar and salt in a food processor, and pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in - you'll have pieces the size of oatmeal flakes and others the size of peas. Stir the yolk to break it up and add it in 3 additions, pulsing after each. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk.
- Roll the dough into an 11-inch circle between layers of parchment (or wax) paper. If it's cold enough, fit it into a 9-to-9½-inch tart pan with a removable bottom, trimming the top even with the pan's edges; if it's not, chill it until you can work with it. Refrigerate the crust (in the pan) for at least 1 hour (or cover and freeze for up to 2 months).
- Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust's bottom and sides; fill with rice.
- Bake for 20 minutes. Carefully remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. Cool for at least 30 minutes before filling.
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Angela Nembo
[email protected]I highly recommend this recipe.
Pluto Hollywood
[email protected]This recipe is a keeper.
Joann Wood
[email protected]I'm going to make this for my next party.
Do Good
[email protected]This sounds delicious.
M shaheer
[email protected]I can't wait to try this recipe.
KIPANDA SHARIF
[email protected]This tart is a showstopper.
Muzammil Munir
[email protected]I will definitely be making this again.
Khalid Sadiq
[email protected]This is the best sweet tart crust recipe I've ever tried.
Deko Hevey
[email protected]I love the way the flavors of the fruit and the crust come together.
HAMZA _KHAN
[email protected]This tart is the perfect way to end a meal.
Janatkhan 048
[email protected]I'm so glad I found this recipe. It's a new family favorite.
AA KBAI
[email protected]This tart is the perfect dessert for any occasion. It's elegant enough for a dinner party, but it's also simple enough for a weeknight meal.
Hazrat Gul
[email protected]I love that this recipe can be made with any type of fruit. I'm going to try it with peaches next time.
Numan Kyakulaga
[email protected]The filling is the perfect balance of sweet and tart. It's not too sweet and not too sour.
Huadely Campbell
[email protected]The crust is so flaky and buttery. It melts in your mouth.
jahin hasan muhin
[email protected]This tart crust is so easy to make. I was able to whip it up in no time.
Adorn Princess
[email protected]I love the combination of the sweet crust and the tart filling. It's the perfect balance of flavors.
Mukalazi Jimmy
[email protected]This recipe is a great way to use up leftover fruit. I used a mix of berries and the tartness was perfect.
gym Mahar
[email protected]I've made this sweet tart crust several times now and it's always a hit. My family and friends love it.
Sherry Hall
[email protected]This sweet tart crust recipe is a winner! It's easy to make and the results are delicious. The crust is flaky and buttery, and the filling is sweet and tangy. I highly recommend this recipe.