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Tart Dough

When thinking of Thanksgiving desserts, most people lean toward serving pies. I’ve always preferred making and serving tarts.  I especially prefer having a Pecan Tart rather than pie, because you get less of the “gooey” and more of the pecan.

Whether you wish to serve pecan, cranberry, chocolate or a cream tart, you have to start with the right crust.  Tart crust is not the same as pie crust.  Pie crust should be flaky, while tart crust is a bit sweeter and sturdier.   This recipe will make enough for 2 tart shells.

Place in mixer bowl and mix with a paddle just until butter is incorporated:
2-1/2 cups AP Flour
1 cup Confectioner’s Sugar
1/2 tsp. Salt
3/4 cup Butter, cut into small cubes

When the above mixture is incorporated, add and mix just until it comes together (DO NOT OVERMIX):

1 Egg, whole

Press the dough into a disk and wrap in plastic wrap. Refrigerate until you are ready to use.   Place the dough on a floured counter or plastic wrap and roll out into a circle.* Bring the tart pan near the dough.  Fold dough in 1/2 and flop onto tart pan and unfold.  Press dough firmly into the bottom and sides with fingers.

If recipe calls for a partially baked tart crust, line the dough with parchment paper and fill with pie weights to lessen shrinkage. Bake at 350 degrees for 10 -12 minutes.

If recipe calls for fully baked tart crust, bake at 375 degrees 12-14 minutes or until lightly, golden brown.  Cool completely before filling.

* Follow same instructions for rolling out the tart dough as can be found under pie crust.

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