Sweet Tart Pastry – a delicious recipe with flour, white sugar, salt, unsalted butter, egg, vanilla. Easy to follow and perfect for any occasion.
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Sift together the flour, sugar, and salt into a bowl.
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2
Toss butter through flour mixture to coat pieces.
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3
Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
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4
Empty crumbs onto a cool surface.
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5
Form mixture into a mound.
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Make a 4 to 5 inch well in center of the mound.
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Combine egg and vanilla and pour mixture into the well.
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Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time.
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When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
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10
Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps.
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This will blend fat and flour and give crust a delicate texture.
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If your hand becomes sticky, flour it as needed.
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13
Repeat process until all dough has been worked.
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Gather dough into a mound again.
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Repeat procedure 2 more times.
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After third time, flour your hands.
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Gently knead the dough 5 or 6 times to make it smooth.
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Shape into a 5 inch disk.
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Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping.
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DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll.
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If this happens, let pastry soften at room temperature.
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Roll out to 1/8 inch thickness.
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After dough has been rolled, position rolling pin 4 inches from top of the pastry.
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Lift dough over top of rolling pin and gently roll dough toward you.
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Lift pastry up.
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Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping.
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Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you.
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Then unroll pastry over an ungreased tart pan, moving pin away from you.
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Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
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Working a small portion of the dough at a time, mold it into crease of the pan.
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Trim excess pastry from top edge of pan.
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Chill pastry in refrigerator or freezer for up to 30 minutes.
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Tear an 18 inch square of tin foil.
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Make a buttered circle in center of foil 2 inches larger than size of pan.
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Place foil buttered side down, centering it into the baking pan.
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Using your hand, press foil flush against the sides.
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Heat oven to 425 degrees F (220 degrees C).
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Position shelf in lower third of oven.
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Fill pan with enough dried beans or baking nuggets to just cover surface of pan.
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DO NOT OVERFILL.
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Bake pastry shell on a shallow pan with sides.
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Bake crust 15 to 18 minutes or until sides begin to brown.
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Remove pan from the oven.
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Let stand about 30 seconds.
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Gently remove foil and beans.
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Reduce oven to 375 degrees F (190 degrees C).
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Continue to bake crust for 3 to 5 minutes or until it is golden.
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If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air.
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Do this carefully so the pastry crust doesn't break.
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When crust is done, cool completely before filling.
* 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 6 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3 tablespoons white sugar, 1/4 teaspoon salt, 2/3 cup unsalted butter, cubed, and more.
Yes, Sweet Tart Pastry 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.