Tarts are special and deserve a great crust. This is a good recipe for most tarts, similar to pie crust but a little richer.
Tart Pastry Crust
Ingredients
1 1/2 c all-purpose flour
1 T. sugar
1/4 t. salt
1/3 c. cold butter, cut into chunks
3 T. very cold water
Directions
1. Mix dry ingredients together, then cut in the butter until it looks like coarse cornmeal.
2. Sprinkle in the ice water 1T. at a time, fluffing with 2 forks after each addition. Add water just until the dough holds together without cracking when a little is pressed gently in the palm of your hand. Do not overwork!
3. Press into a disc, wrap in plastic wrap and chill for 2 hours.
4. On a lightly floured surface, roll the dough into a circle about 10-11” in diameter. Lift and place in tart pan, pinching it together as needed. Shape around the edges, creating an even thickness all the way around.
5. Chill again for at least 10 minutes.
6. If pre-baking, bake at 400° for 10-12 minutes or until golden.
Recipe Originated from
Adapted from "The Best 50 Dessert Tarts"
