Tart Pastry
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups flour
- Salt to taste, if desired
- 12tablespoons very cold butter
- 2egg yolks
- 2 to 4tablespoons ice water
Nutritional analysis per serving (1 servings)
2218 calories; 148 grams fat; 89 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 7 grams polyunsaturated fat; 192 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 31 grams protein; 1143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour and salt in the container of a food processor. Cut the butter into small pieces and add it. Add the yolks. Blend briefly and add the water gradually. Add only enough water so that the mixture pulls away from the sides of the container.
- Step 2
If a food processor is not used, place the flour and salt in a mixing bowl. Cut the butter into small pieces and add it. Using a pastry blender or the fingers, work in the butter until the mixture has the texture of coarse cornmeal. Work in the yolks. Add only enough water so that the dough can be gathered together and shaped into a ball.
- Step 3
Gather the dough into a ball, wrap in wax paper and chill. The dough may also be frozen for later use. Roll the dough out on a lightly floured board and use to line a 10-inch tart tin.
Private Notes
Comments
From the NYT: Bake for 10 to 15 minutes at 375 degrees, until lightly browned. Some cooks like to use pie weights for blind baking, but a poke with a wooden spoon is the method I prefer. Check the tart shell frequently during the first few minutes. If the bottom is puffing up, push down with the spoon to deflate. Should the edges begin to flop down, press them back with the spoon. Cool the pre-baked shell completely (you can pre-bake it several hours ahead if you wish)
Immediately after par-baking, beat an egg yolk and use a pastry brush to paint the bottom and sides of the shell, then return to hot oven for 2-3 minutes to set the glaze. This helps keep bottom crust from getting soggy when filled. (If a savory filling, you can beat the yolk with 1/2 tsp Dijon mustard; if sweet, you can add a pinch of sugar.)
Suggest rolling out between 2 sheets of parchment or waxed paper. So easy, no sticking or tearing.
From the NYT: Bake for 10 to 15 minutes at 375 degrees, until lightly browned. Some cooks like to use pie weights for blind baking, but a poke with a wooden spoon is the method I prefer. Check the tart shell frequently during the first few minutes. If the bottom is puffing up, push down with the spoon to deflate. Should the edges begin to flop down, press them back with the spoon. Cool the pre-baked shell completely (you can pre-bake it several hours ahead if you wish)
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