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. If I only had room for one Sweet Tart Crust recipe in my life, this would be it.
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