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No Fail Tart Crust


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Rate this recipe 4.6/5 (9 Votes)
No Fail Tart Crust 1 Picture


  • 1-3/4 c flour
  • 1/2 c cold butter
  • 1/2 t salt
  • 2 egg yolks
  • 3 T ice water


Servings 1
Preparation time 10mins
Cooking time 30mins


Step 1

Preheat oven to 450. In a food processor, pulse flour, butter and salt for 10-20 seconds or until it looks like fine crumbs. Do no over process.
In a small bowl, whisk together the yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.
Crumble to distribute evenly in an 11 x 8" rectangular tart pan or 11" round pan with removable bottom or gather dough into a ball and flatten. Roll out dough between 2 pieces of parchment paper into 12 x 9" rectangle. Transfer dough into pan. Press into corners and trim excess.
Using a fork, prick dough all over. Line pastry with double thickness of foil. Bake 12 minutes. Reduce temperature to 350 and remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts by filling with whatever is in season. Start by sprinkling tart crust with spices, seeds or slivered nuts.


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Tart Crust - Sweet n Buttery - (Silver Palate) Tart Crust - Sweet n Buttery - (Silver Palate)