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)
A classic slightly sweet short dough style crust, perfect for fruit tarts and cream pie tarts. When I use this for fruit tarts I like to use all of the extracts listed. This recipe makes 1 10" tart shell
Ingredients
- 168 grams unsalted butter (1 ½ sticks)
- 112 grams granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 260 grams 1:1 gluten-free flour
- ½ tsp kosher salt
- 1/4 tsp lemon extract optional
- 1/4 tsp orange extract optional
- 1/4 tsp almond extract optional
Instructions
- Whisk together the flour and salt. Set aside
- Place the butter and sugar in large bowl of an electric stand mixer and beat until light in color. Add the eggs, vanilla, other extracts and mix to combine.
- Put the mixer on low speed, gradually add your flour mixture, and beat until the dough pulls away from the side of the bowl.
- Shape into a flat round disc approximately 1' thick, wrap in plastic, and refrigerate for 30 minutes- 1 hour.
- Preheat oven to 400℉
- 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 a large coffee filter, parchment paper or heavy duty 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 pan.
- Fill and finish as desired.
Nutrition
Calories: 259kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 52mgSodium: 125mgPotassium: 36mgFiber: 0gSugar: 10gVitamin A: 450IUCalcium: 10mgIron: 1.2mg
Tried this recipe?Let us know how it was!