#Tart recipe how to

Gently unroll the pastry over the tart tin

Stretching the pastry causes shrinkage when it bakes To transfer the pastry into the tart tin, roll the pastry onto the rolling pin, taking care not to stretch the pastry.

Roll out into a 32cm / 13″ round, 3mm / 1/8″ thick

Place the dough on a lightly-floured work surface, then sprinkle the dough surface lightly with flour Note: If you refrigerated overnight or much longer than 30 minutes and the pastry is rock solid, leave it out for a bit until it softens enough that it can be rolled out Remove the dough from the fridge and unwrap. Wrap with cling wrap, and refrigerate for 30 minutes or even overnight. Shape the dough into a ball then pat it down into a 2.5cm / 1″ disc and You don’t need to knead it, just bring it together into a smooth ball Now turn the dough out onto a work surface and use your hands to bring it together into a dough. The mixture should be a bit like wet sand that can run through your fingers Īdd egg and mix through with a rubber spatula until the mixture stiffens to the point you can’t really mix any more Mix the flour, icing sugar, almond meal and salt, then use your fingers to rub the butter in until it resembles breadcrumbs

#Tart recipe how to

Sweet crust pastry dough ready to be rolled out Sweet pastry dough in tart tin, ready to be baked How to make Sweet Tart Pastry 1. Icing sugar / powdered sugar – The finer, powder-like grains make this incorporate more thoroughly and easily into the dough compared to ordinary white sugar grains Īlmond meal / ground almonds – Not to be confused with almond flour which are finer grains, this adds a touch of nuttiness that complement sweet fillings as well as adding a hint of moistness to the pastry andīutter – Ain’t no French pastry if it doesn’t contain plenty of butter! 😂 Here’s what you need to make this tart pastry: In short, it’s a master recipe worth, well, mastering – I promise it will serve you well for the rest of your life!! Chocolate Tart… work in progress! I will share the recipe soon…. where the tart is filled then baked again, like Pistachio Pear Tart and the Chocolate Tart pictured below). It’s suitable for no-cook fillings (like Chocolate Ganache) or cooked fillings (ie. It’s still however beautifully buttery – it is French after all, so we would expect nothing less! – yet without being excessively sweet.Īs for its utility, it makes a tart shell that is crispy so the base won’t go soggy once filled. And you’ll love how the crust is not quite as crumbly and flaky as shortcrust pastry so it’s easier to eat with a fork, rather than disintegrating into crumbs. It’s less crumbly, more pliable and less prone to tearing. You’ll love how the dough is easier to work with than traditional shortcrust pastry. It can be cooked in a tart tin, as demonstrated in this post, or in pie tins. This is a recipe for a classic French Sweet Tart Crust that is suitable to use for tarts, large or small, or for sweet pies. This is the pastry crust I used in the Pistachio Pear Tart recipe I also shared today! About this Sweet Tart Crust (sweet pastry recipe) Plus, the dough is extremely easy to work with – easier than Shortcrust Pastry. Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Called Pâte Sucrée in French, it’s an excellent master pastry for all sweet tarts. Remove from the oven and allow to cool before serving.If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Add the toasted almond slivers and mix well before turning into the pastry case.īake for 15 to 20 minutes until a rich golden brown. When the sugar has dissolved and the butter melted, bring up to a boil and boil for 1 minute. Put the butter, sugar and milk in the frying pan over medium heat. Toast the flaked almonds in a dry frying pan over medium-high heat for 2 to 3 minutes until a light golden brown, keeping a close eye on them. Remove the baking beans and paper and return to the oven for 3 to 4 minutes to dry out the base without colouring. Line with greaseproof paper and baking beans or lentils, and bake for 15 minutes. Remove the clingfilm and prick the pastry base all over lightly with a fork. Cover with clingfilm and leave in the fridge for at least 30 minutes. Line the tin, then use your fingers to press the pastry into the corners and about 1cm up the sides to create a small lip around the edge. Roll out on a floured worktop to 5mm thick, a little bit bigger than the base of the tin. Mix the flour, butter and sugar to breadcrumb stage, then add the egg yolk and water and mix until the dough comes together.