However, there are some tiny details that will definitely help you make the shells, stress-free. This is a fairly easy and straightforward recipe. The rest of the ingredients stay the same. Savoury tarts - Use 1 teaspoon sugar and add in also ½ teaspoon salt. That's why I love this recipe because you can use it for both sweet and savoury. Changing the flour will affect the end result.
If you want.Īll-purpose flour - I've only used all-purpose flour with this recipe as it works wonderfully with the ratio of the rest of the ingredients. Depending on your filling, add in almond, coconut extract, and citrus zest for example. It helps to make the dough pliable and easier to handle.
Rotate the tart pan 180 degrees halfway through the baking time.Ħ) Remove the tartlets from the oven and let them cool completely.Yolk - Don't skip this. Bake the shells for 25 minutes until golden brown, not dark. Once you filled all of the tart pans (or all wells in a tart pan), place the tart pan(s) in the freezer for 5 minutes before baking.ĥ) Prick the bottom of each tart with a fork 2 or 3 times. Then, I take the tart pan out of the freezer, place the 2 disks in and repeat. This way, the dough is kept cold, which will help the crust be soft and flaky.Īlso, after I shape 2 disks and place them into a tart pan, I put a tart pan in the freezer and shape the other 2 disks. Because rolling each ball into a disk and placing it into a well usually takes time, I keep the rest of the balls in the refrigerator and take each one out to work on one ball at a time.
TART SHELL RECIPE HOW TO
How to bake tart dough after it's been refrigerated for 2 hours:Ģ) Divide the dough into 6 parts and roll each into a ball.Ĥ) Flour the working surface, and roll each ball into a disk larger in a diameter than a well of your tart pan, then place the round into a greased well. Shape the dough into a ball, wrap it with a plastic wrap and refrigerate for 2 hours.
Add the egg mixture to the food processor and pulse to combine. Add the butter into the food processor and pulse butter, flour, sugar and salt until the consistency becomes that of a coarse meal.ģ) In a small cup, combine the egg yolk, ice water and vanilla and stir well together. How to prepare tart dough:ġ) Using food processor, pulse the flour, sugar, salt to combine thoroughly.Ģ) Cut cold butter into small cubes. For complete recipe, scroll down to the recipe box. How to make tart crust for 6 tartlets (mini tart shells):īelow are some helpful step-by-step photos. This recipe also works for 1 large tart, 9.5 inches diameter. This recipe makes 6 small tarts, 3 inches diameter each. I just love their products - you can always find something unique and unusual for your baking and cooking needs. To make this recipe, I am using a tartlet mold I purchased at Williams-Sonoma. This recipe will also work for one 9.5 inch diameter tart pan. It's a great way to make individual fruit desserts or small savory appetizers. It makes a great flaky sweet crust for 6 small tartlets (mini tart shells), which are 3 inches diameter each. This is a basic sweet tart dough recipe, adapted from the cover for the tartlet molds I purchased at Williams-Sonoma.
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