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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 11" tart crust 562g Recipe makes 1 11" tart crust) |
||
| Calories 2682 | ||
| Calories from Fat 1773 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 197.1g | 303% | |
| Saturated Fat 122.0g | 610% | |
| Monounsaturated Fat 51.4g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 720mg | 240% | |
| Sodium 1969mg | 82% | |
| Potassium 419mg | 11% | |
| Total Carbohydrate 197.2g | 65% | |
| Dietary Fiber 6.8g | 27% | |
| Sugars 5.8g | ||
| Protein 34.4g | 68% | |
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Favorite Tart Pastry
By: sugarpea
Oct 6, 2003
This is the recipe I use for sweet tarts requiring a rich short crust. It can be made by hand or with a food processor and makes enough dough for an 11" tart. If making a smaller tart be sure you still roll the dough out to an 1/8" thickness. This recipe cannot be halved successfully. If at any time the dough becomes unworkable, refrigerate until it is chilled. The best results are obtained by working, as much as possible, with chilled dough.
1 11" tart crust
Ingredients
- 2 cups all-purpose flour
- 1 cup chilled butter, cut into 1/2 inch pieces
- 1 egg
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
Directions
1
Preheat oven to 375°.2
Place all ingredients in a food processor and process until a ball starts to form.3
To make by hand: thoroughly cut chilled butter into flour, rechill if needed; add remaining ingredients and mix well.4
On a floured surface, roll dough out to a 12" circle, 1/8" thick; fold dough over the rolling pin, lift and place the dough in the tart pan.5
Using your fingers, push the dough into the corners; run the rolling pin over the top of the pan to cut off the excess dough; prick the bottom and sides with a fork and bake 8-10 minutes.
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Browse similar recipes by category
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Course > Desserts > Pies & Tarts > Tarts
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Gifts
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Liara
On May 28, 2008
This was a delicious pastry dough. I did have to refrigerate it several times, but it's hot and humid here so that's a given for most pastry doughs. Thanks!
From: spatchcock
On Nov 30, 2003
This is a terrific pastry dough, sugarpea! I made this as the dough for Lennie's Canadian Butter Tarts. Really fantastic texture, and easy. I did re-refrigerate it a few times as I was making it to make it easier to deal with. Fabulous--THANKS!
From: Tasty Tidbits
On May 18, 2005
Made this pastry for my lemon souffle tart for a luncheon yesterday and was very pleased with the results! Not only was it very easy to put together using the food processor but the end result was a tender and delicious pastry with a beautiful texture. I did bake it a bit longer than the recommended time and it was beautifully crisp. I will use this recipe again. Thanks!
From: CJane
On Jun 5, 2004
This was just like making a pie crust, but it had a more shortbread-like texture. Very tender and delicious! I baked this longer than the recomended time, about 18-20 minutes. It seemed just a little raw looking after the 10 minutes. I like a little toastiness to it! I used this for a beautiful spring apricot torte.
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