Pastry Tart Shell – a delicious recipe with flour, sugar, coarse salt, unsalted very cold butter, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process first 3 ingredients in a food processor until blended. Add butter, and pulse 8 to 10 times or until mixture is crumbly. Add water, and pulse 8 to 10 times or until mixture holds together.
2
Turn dough out onto a lightly floured surface; shape into a ball. Place on plastic wrap; flatten slightly and wrap securely. Refrigerate at least 30 minutes.
3
Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a fluted 10 1/2- x 3-inch-deep round tart pan; trim excess pastry along edges. Cover with plastic wrap, and refrigerate 30 minutes. Freeze 30 additional minutes. Line pastry with aluminum foil; fill with pie weights or dried beans.
4
Bake at 375u00b0 for 17 minutes. Remove weights and foil; bake 8 additional minutes. Cool on a wire rack.
302
kcal
Calories
17
g
Fat
32
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 tablespoon sugar, 1/8 teaspoon coarse salt, 6 tablespoons unsalted very cold butter, cut into 1/2-inch cubes, and more.
Yes, Pastry Tart Shell falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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