The Perfect Sweet Tart Dough Recipe

The Perfect Sweet Tart Dough Recipe

Happy almost weekend to you foodies out there! If you are reading this post on my blog today, I have a beautiful pastry tart to share with you. I just made one of the best plum tarts ever, and I loved the actual pastry crust. If you need a tart pastry recipe, please check it out below. The plum tart recipe will come up shortly!

Here’s a recipe for a delicious homemade sweet tart dough recipe that I think you will love!

The Perfect Sweet Tart Dough Recipe

Servings: 1 large tart (You might have some extra excess dough to make 3-4 smaller mini tarts)

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 1 cup unsalted butter, cold and cubed (2 sticks)
  • 2 large egg yolks
  • 1-2 tablespoons cold water

Method:

1. Prepare the Dough
Combine the flour, confectioners’ sugar, and a pinch of salt in a large mixing bowl.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

2. Incorporate the Eggs
Add the egg yolks to the mixture. Mix until the dough starts to come together. If the dough is too dry, add cold water, one tablespoon at a time, until the dough forms.

3. Chill the Dough
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes or so.

4. Roll Out the Dough
Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to fit your tart pan (usually about 1/8 inch thick).
Carefully transfer the rolled dough to the tart pan, pressing it into the sides and bottom. Trim any excess dough you may have. You can use the excess dough to make mini tart shells.

5. Blind Bake the Tart Shell

Prick the bottom of the tart shell with a fork to prevent it from puffing up during baking. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10 minutes, or until the tart shell is golden brown.

6. Cool and Fill
Allow the tart shell to cool completely before filling it with your desired filling.

Stay tuned in for my yummy plum frangipane tart recipe!



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