Sweet Tart Crust

This sweet tart crust is a tender, buttery pastry shell with just the right hint of sweetness. It’s the perfect base for fruit tarts, custard fillings, chocolate ganache, and more. With its crisp texture and rich flavor, this crust elevates any dessert it holds and is simple enough for both beginners and experienced bakers.

Why You’ll Love This Recipe

• Buttery, tender, and lightly sweet
• Holds its shape beautifully—no shrinking
• Perfect for a variety of tart fillings
• Easy to make with a food processor or by hand
• Can be made ahead and frozen
• Bakes up with a delicate, crisp texture
• Versatile for both baked and no-bake fillings
• Great for both sweet and lightly tangy fillings
• More forgiving than traditional pie crusts
• Ideal for elegant desserts and special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (cold and cut into cubes)
• Granulated sugar
• Salt
• Egg yolk
• Ice water (as needed)
• Vanilla extract (optional)

Directions

1. In a bowl or food processor, combine flour, sugar, and salt.
2. Add cold butter and cut in using a pastry cutter or pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and vanilla extract (if using). Mix or pulse to combine.
4. Gradually add ice water, a tablespoon at a time, until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently knead into a disk.
6. Wrap in plastic and refrigerate for at least 30 minutes.
7. Roll out the chilled dough and press into a tart pan, trimming the edges.
8. Prick the bottom with a fork and chill the crust again for 15–20 minutes.
9. Preheat oven to 375°F (190°C).
10. Line the crust with parchment paper and fill with pie weights or dried beans.
11. Bake for 15 minutes, then remove weights and bake for another 10–15 minutes until golden.
12. Cool completely before filling.

Servings and timing

Servings: One 9-inch tart crust
Prep time: 15 minutes (plus chilling)
Cook time: 25–30 minutes
Total time: 1 hour
Yields: One crust

Variations

• Almond flavor: Replace ¼ cup of flour with almond flour
• Chocolate crust: Add 2 tablespoons of cocoa powder to the flour
• Citrus version: Add lemon or orange zest to the dough for a fresh twist
• Spiced crust: Mix in a pinch of cinnamon or nutmeg for a warm flavor
• Gluten-free: Use a gluten-free flour blend suited for baking

Storage/Reheating

The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
Baked crusts can be stored at room temperature (covered) for up to 2 days or frozen for up to 1 month.
No reheating is necessary—fill and serve as desired.

FAQs

Can I make the dough in advance?

Yes, you can refrigerate the dough for up to 3 days or freeze it for 2 months.

Why do I need to chill the dough?

Chilling prevents shrinkage, keeps the butter cold, and ensures a flaky, tender crust.

Can I use this crust for a savory tart?

This crust is sweet and best suited for dessert tarts. For savory options, reduce or omit the sugar.

How do I prevent the crust from puffing up?

Prick the bottom with a fork and use pie weights when blind baking.

Do I need to pre-bake the crust?

Yes, especially for no-bake or partially baked fillings. Blind baking ensures the crust holds its shape.

Can I use a stand mixer instead of a food processor?

Yes, use the paddle attachment to mix until the dough comes together.

What if my dough cracks when rolling?

Let it sit at room temperature for a few minutes and patch any cracks with excess dough.

Can I make mini tart shells with this dough?

Yes, divide the dough and press into mini tart pans, adjusting the bake time as needed.

Is this the same as pâte sucrée?

Yes, this sweet tart crust is a version of pâte sucrée, a classic French pastry dough.

Can I add sugar to the top of the crust before baking?

No need—this crust is already sweetened and best left plain before baking to avoid burning.

Conclusion

This sweet tart crust is a must-have for any dessert lover’s recipe collection. With its buttery flavor, perfect texture, and versatility, it forms the ideal foundation for your favorite tarts. Once you try making it from scratch, you’ll never go back to store-bought again.

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