Easy Tart Shell
How to Make a Perfect Tart Shell: A Step-by-Step Guide
A tart shell is the foundation of many delicious desserts, from fruit tarts to chocolate ganache creations. A well-made tart shell should be crisp, buttery, and hold its shape perfectly. Follow this guide to create a flawless tart shell every time.
Tools Needed:
First, you will need to preheat the oven to 350F. The longer it is preheating, the more accurate the temperature will be when you need to bake. In a food processor or blender, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. You can do this by hand but it will take much more time. You want the butter to be broken up and be no bigger than the size of a pea. Then, add the egg yolk and pulse a few more times until incorporated. If the dough isn't coming together, gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together.
Turn the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. When you wrap it up, you need to make sure there are no air pockets in between the dough and the plastic wrap. Chilling helps relax the gluten and makes the dough easier to handle.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. You want the dough to be 1/8-1/4 inch thick. Then, gently press the dough into the pan, making sure to evenly cover the bottom and sides. You may need to really press it into the corners. Trim any excess dough and prick the bottom with a fork to prevent air bubbles.
Line the tart shell with parchment paper and fill it with pie weights or dried beans (this prevents the dough from bubbling up during the baking process). Bake for 15 minutes, then remove the parchment and weights. Continue baking for another 5–10 minutes, or until the crust is golden brown. Let it cool completely before filling.
Fill with your favorite fillings and enjoy!
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 large egg yolk
- 2 tbsp ice water (as needed)
Instructions
1. Prepare the Dough
In a food processor or blender, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse a few more times until incorporated. Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together.
2. Chill the Dough
Turn the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling helps relax the gluten and makes the dough easier to handle.
3. Roll and Fit the Dough
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Gently press the dough into the pan, making sure to evenly cover the bottom and sides. Trim any excess dough and prick the bottom with a fork to prevent air bubbles.
4. Blind Bake the Tart Shell
Preheat your oven to 350°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Continue baking for another 5–10 minutes, or until the crust is golden brown. Let it cool completely before filling.
Tips for a Perfect Tart Shell
- Use cold butter to achieve a flaky texture.
- Avoid overworking the dough to prevent toughness.
- Chilling the dough before rolling helps keep it from shrinking.
- Blind baking ensures a crisp, fully cooked crust.
By following these steps, you’ll have a beautifully crisp and buttery tart shell ready for your favorite fillings. Happy baking!
