Description

This Sweet Tart Crust recipe produces a tender, buttery base perfect for all your favorite tart fillings. With a hint of vanilla and a slight sweetness, it bakes up golden and crisp, providing a flawless foundation for desserts ranging from fruit tarts to creamy custards.

Ingredients

Dry Ingredients

1 ½ cups (180 g/6.3 oz) all-purpose flour
½ cup (55 g/2 oz) powdered sugar (or ¼ cup granulated sugar)
¼ teaspoon salt

Wet Ingredients

½ cup (1 stick/115 g) cold butter, cut into small cubes
1 large egg
½ teaspoon vanilla extract (optional)

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Instructions

Combine Dry Ingredients: In a mixing bowl, stir together the all-purpose flour, powdered sugar (or granulated sugar), and salt until evenly combined.
Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the texture resembles coarse crumbs with small pea-sized pieces.
Add Egg and Vanilla: In a separate small bowl, whisk the egg and vanilla extract together. Pour this mixture into the flour and butter crumbs.
Form Dough: Gently mix the wet ingredients into the dry until the dough just comes together. Avoid overworking it to keep it tender. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
Roll and Line Pan: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough and press it into the pan, trimming any excess along the edges.
Bake the Crust: Preheat your oven to 350°F (175°C). Bake the prepared crust for about 15 minutes or until it turns a lovely golden brown. Remove from oven and allow to cool before filling.

Notes

Using powdered sugar in the crust results in a finer, more tender texture compared to granulated sugar.
Keeping the butter cold and cutting it into small cubes helps create a flaky crust texture.
Refrigerating the dough before rolling prevents shrinking during baking.
Blind baking is not required unless filling with a no-bake filling; adjust baking time accordingly.
For added richness, you can brush the crust with a lightly beaten egg white before baking.