This sweet tart shell recipe comes together in a snap and is a delicious base for any type of sweet tart you can imagine. For any type of cream pie or fruit tart this is my go to base. It is basically the same recipe that I use for roll out sugar cookies.
This recipe will make one 10″ tart or approximately 15 small tarts made in a standard muffin pan.
Tart Dough (Pate Sucre)
When ready to roll, dust the counter and surface of the dough lightly with flour. Roll the dough to 1/4” thickness. Cut into 10 portions if making individual tarts. If making one large tart, roll the dough up and around the pin, then unroll over the tart shell.
Gently press the dough into the tart pan(s), breaking off any excess by pressing the dough firmly against the edge of the tart pan. Use any extra dough to patch up holes or thin spots. The dough is extremely forgiving, you can piece together scraps of dough to form a tart without having to re-roll or re-roll it numerous times without compromising the quality as long as you don’t add too much extra flour.
Line the shell(s) with plastic wrap, trust me it won’t melt (as long as it doesn’t touch the metal edge of the pan). Fill the plastic lined shell(s) with pie weights, popcorn kernels or dried beans and fold any excess plastic over the beans to make a packet that will be easy to remove. Bake the shell(s) for 8 minutes or until the edges start to brown. This is called blind baking.
Remove the packets of beans, weights etc… and use a fork to dock the dough all over. Return to the oven and bake until very lightly browned, about 8 minutes more. Cool the tarts for at least 10 minutes before trying to remove from the shell.