Basic Tart Crust Recipe

By efriend

NOTE: This recipe makes enough for two 10-inch tarts or three 9-inch tarts. So it's up to you how you want to divide the dough. If you're unsure of your rolling skills, divide it into two, even if you're making 9-inch tarts, as you'll have more margin for error when you roll out the dough.

Ingredients

• 400 grams pastry flour (about 3 cups)
• 1 1/2 sticks unsalted butter cut into 1/2-inch cubes, chilled in the freezer until very cold
• 2 eggs
• 1 1/2 tsp salt
• 1 1/2 tsp sugar
• 4 tsp cold water
• 1/8 tsp vanilla extract (for sweet tarts only)
• 1 1/2 tsp grated lemon zest (for sweet tarts only)

Details

Adapted from culinaryarts.about.com

Preparation

Step 1

In a large mixing bowl, sift together the flour, salt and sugar.
Using a pastry blender, cut the butter into the flour until the blobs of butter are about the size of small crumbs.
In a separate bowl, beat the eggs with the water, and add the vanilla and lemon zest if you're using them.
Now add the egg mixture to the flour and gently mix with a wooden spoon until the dough holds together when you pinch it. Don't overwork the dough, or the crust will be too hard.
Gather the dough together into two or three equal piles (see note below) and then press each one into a disc.
Wrap the dough tightly in plastic and chill for at least two hours before using, or you can refrigerate it overnight.