The Perfect Tart Dough Recipe

This is the perfect tart dough recipe!

If you’ve ever tasted a tart the second day after you baked it you probably discovered your shell absorbed all the moisture out of your filling, and now the whole tart now is one texture. The perfect tart dough recipe should remain crisp after baking, be easy to cut through, but not brittle. This recipe is easy to make, flexible to handle, durable to re-use, and it tastes great.

The Perfect Tart Dough Recipe

The Perfect Tart Dough
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The Perfect Tart Dough

There is nothing finicky about this dough, it turns out perfect every time. You can use it right away or freeze it for later. You can multiple it and make huge batches with-out any adjustments.

Course: Tart
Author: Ebba Thufvesson
Ingredients
  • 1/4 pound Softened Butter
  • Pinch of Salt
  • 1/4 cup Granular White Sugar 1.75 ounces
  • 1 Large Egg Yolk
  • 1/2 tsp . Vanilla or Other Extract Flavor
  • 1 cup All Purpose Flour 5 ounces
Instructions
  1. Cream together; butter, sugar, salt, extract and egg yolk. Mix in flour until it forms a cohesive dough.

  2. Spray your forms with a pan spray. Pat or roll dough and place into your form.
  3. Before baking vent the crust by pricking it all-over with a fork or toothpick.

  4. Bake until golden brown at 350F.
  5. While baking pop any air-bubbles with a toothpick.

Recipe Notes
  • You can use this dough right after mixing with-out a rest or chilling.
  • Pat the dough into your tart pans or roll it out using a rolling pin.
  • This dough will look and feel a lot like a cookie dough.

 


You’re Going To LOVE This Recipe!

  • This recipe is easy to make and easy to handle. It’s similar to a rolled cookie dough.
  • Re-use your scraps over and over.
  • It doesn’t need to be lined and weighted down when you blind bake it.
  • You can roll out the dough or pat it by hand into your pans.
  • Once baked, it doesn’t shatter when you slice into it.
  • You can freeze the dough raw for months; either in or out of your pan, or freeze it completed baked.
  • It’s an in-expensive dough because it doesn’t require almond flour or whole vanilla beans.

    You Can Change It’s Flavor

  • Do you want almond, orange, lime, lemon, (etc…) flavored shell? No problem, just change out the vanilla extract for another flavor. Use citrus oils or fruit zests, chopped nuts, coffee extract, etc…
  • The only recipe adjustment I don’t make to this dough, is convert it to a chocolate tart dough. Why? Because I already have an incredible recipe for a chocolate tart dough.

 

tart bookletI inherited this recipe booklet and little tart forms from my Mother. I never knew where my Mom got the recipe from, until I came across this little booklet hiding in her vast cookbook collection after she passed away.

The back of the booklet cover has this heartfelt note from the author; “Hoping you will like my recipes and forms which have been designed for this purpose. The idea to these forms I originally brought with me from Sweden, where I acquired my knowledge of baking. Very truly yours, Ebba Thufvewsson.” Obviously, Ebba took pride in her work and loved sharing her recipes.


Contemporary Tart Shapes

Steps:

  1. Roll out dough into thin sheets.
  2. Freeze for efficient handling.
  3. Take dough out of the freezer and cut into the shape desired.
  4. Place on foil and wrap around the desired form.
  5. Bake.
  6. To perfect your edges, file them with a micro zester.

Perfect Tart Dough Recipe, Contemporary Tart Shapes


Large Full Sized Tart Shells

Steps:

  • Spray your tart pan with non-stick spray.
  • Pat or roll the dough, place into the pan.
  • You don’t have to worry about tears or holes, just pat in more dough.
  • Before baking vent the crust bottom by pricking it with a fork.
  • If the bottom starts to rise or grow an air bubble pop it with a toothpick while baking.
  • Large shells don’t need to be weighted down during baking to hold their shape.

Perfect Tart Dough Recipe Full Sized Tarts


Petite Fours

Steps:

  • Spray your pan with non-stick spray.
  • Pat the dough into the pan.
  • You don’t have to worry about tears or holes, just pat in more dough.
  • Small forms do not need to be pricked with a fork for venting.

Perfect Tart Dough Recipe, Mini Tarts


Deep Tart Shells

Steps:

  1. Roll out dough into thin sheets.
  2. Cut into portions.
  3. Spray tart pan.
  4. Line pan with dough and place a second sprayed tart pan on top, to weigh the dough down.
  5. Bake upside down for three-fourths of the baking time (baking upside down uses gravity to prevent your walls from slumping downward in the pan while it’s baking).
  6. Turn hot shells upright and remove the top form.
  7. Continue baking until golden brown.

Perfect Tart Dough Recipe In Deep Tart Shells

 

 

 

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