Sweet Tart Pastry
Also known as pate sablée, this easy to make tart pastry is rich, buttery and tender, ideal for fruit, custard, and chocolate fillings. This pastry can be pressed into a tart pan or rolled.
Recipe type: Pastry
Serves: 1 tart crust
Sweet Tart Pastry:
- 1½ cups all-purpose flour, plus additional for work surface
- ¾ cup confectioners’ (powdered) sugar
- ⅛ teaspoon salt
- ½ cup unsalted butter, cold, cut into ¼ inch pieces
- 1 large egg yolk
- 2 to 3 tablespoons whipping (heavy) cream or half and half cream
Sweet Tart Pastry:
- In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir together the egg yolk and 2 tablespoons cream. Drizzle the egg mixture around the sides of the bowl into the flour mixture, and use a kitchen fork to mix the flour and egg mixture together until the dough starts forming clumps. Tip: If the dough seems too dry and is not forming into clumps, add another tablespoon of cream.
- Gather the dough together and form dough into a ball, then flatten the ball into a 6-inch disc. wrap the disc with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry into a 11 to 12 inch circle and fit into one 9 inch or 10 inch round tart pan with a removable bottom. Tip: dough can also be rolled between 2 lightly floured sheets of parchment paper.
- Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the overhang back over the inside of the sides of the pan, creating a double thickness to reinforce the sides of the tart crust. allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Lightly prick the bottom and sides with a fork at three-fourth one-inch intervals to help keep the pastry from puffing up while baking. Place on a baking sheet, cover with plastic wrap and freeze tart shell until firm, at least 30 minutes.
- While tart shell is freezing, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
- Bake for a fully baked crust: Remove chilled tart shell from freezer. Leaving the tart shell on the baking sheet, bake 20 to 30 minutes or until the pastry is firm and fully baked and the edges of the crust turn a golden brown. Remove from oven and cool completely on a wire cooling rack.
Tart Shell Baking Tips:
- While baking, if the bottom crust starts puffing up, remove from the oven and re-prick the bottom with a fork and return to the oven.
- If the edge of the pastry starts slumping down, remove from the oven and use the back side of a spoon to gently press the edges back into place and return to the oven.
- If the edge of the crust is getting too brown, cover the edge with strips of foil or a pie crust shield.
- Tart shells that will hold an unbaked filling should be fully baked and crisp rather than under or lightly baked. I often keep the crust in the oven a bit longer than the stated baking time, but if you do this be sure to keep a close eye on the crust so it doesn’t get burned or too dark.
- If using pie weights, line the chilled pie shell with foil or parchment paper, leaving a two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the foil and pie weights, return to oven, and continue baking another 6 to 10 minutes or until a golden brown all over.
*Republished 8-3-18 to update ingredients and instructions.