Description
This Sweet Tart Crust recipe creates a tender, buttery base perfect for any sweet tart or pie. The crust is made with all-purpose flour, powdered sugar, cold butter, egg, and a hint of vanilla extract for extra flavor. It’s easy to prepare with a crisp, golden finish after baking, providing a delightful contrast to your favorite fillings.
Ingredients
Scale
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)
Instructions
- Combine Dry Ingredients: In a mixing bowl, thoroughly combine the all-purpose flour, powdered sugar (or granulated sugar), and salt. Mixing these dry ingredients first ensures even distribution of sweetness and seasoning in the dough.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This step is crucial for achieving a flaky texture.
- Add Egg and Vanilla: Whisk together the egg and vanilla extract in a separate small bowl. Pour this wet mixture into the flour and butter mixture, stirring gently until the dough just starts to come together. Avoid overmixing to keep the crust tender.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the butter and relaxes the gluten, making the dough easier to roll out and preventing shrinkage during baking.
- Roll and Line Tart Pan: Once chilled, lightly flour your work surface and rolling pin. Roll out the dough to about 1/8-inch thickness and gently transfer it to a tart pan. Press the dough evenly into the bottom and sides, then trim any excess along the edges for a clean finish.
- Bake the Crust: Preheat your oven to 350°F (175°C). To prevent puffing, prick the crust bottom with a fork or use pie weights. Bake the crust until it turns golden brown, typically about 20-25 minutes. Remove from the oven and allow to cool before adding your desired filling.
Notes
- Using cold butter is essential for a flaky texture; avoid letting it soften before mixing.
- You can substitute granulated sugar if powdered sugar is unavailable, but powdered sugar results in a more tender crust.
- If you prefer, brush the crust with a beaten egg before baking to achieve a glossy finish.
- For blind baking, use pie weights or dried beans to keep the crust flat.
- This crust can be made ahead and frozen for up to 1 month; thaw in the fridge before use.
