TART CRUST

Sam
Sep 10
4 min read

Golden pie crust in a dark fluted pan on a light marble surface. The crust is baked, showing small fork pricks for venting.

I recently realized I have a Vegan Tart Crust recipe on the blog already but not a regular one! This is a crumbly but easy recipe. Its a great base for any fillings and toppings. It reminds me of a shortbread cookie vibe in terms of texture.

I highly recommend giving this recipe a try. Its ease of preparation, combined with its delightful texture and versatility, makes it a must-have for anyone looking to impress their family and friends with minimal fuss. You won't regret adding this crumbly creation to your repertoire, as it opens up a world of delicious possibilities!

INGREDIENTS

12 tbs. Unsalted Butter, softened

1 cup Powdered Sugar

1 Egg, room temperature

2 ¾ cup All-Purpose Flour

½ tsp. Salt

INSTRUCTIONS

In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes creamy. Add the powdered sugar and mix on low speed until fluffy.
Add the egg and mix until smooth. Add the flour and salt and mix again on low speed until the dough starts to come together and not too many floury patches remain.
Turn the dough out onto a sheet of plastic wrap. Use your hands to pack the dough together. Split the dough into halves and press them each into a flattened disc shape. Wrap the dough with plastic wrap and let it chill in the fridge for at least 4 hours or overnight. You can freeze one of the dough discs to use another time.
Preheat the oven to 350°F. When you're ready to roll the dough out, let one disc sit at room temperature for 15-30 minutes to soften slightly. On a floured surface, roll the dough out to about ⅛" thick, lifting and rotating the dough occasionally to prevent it from sticking to the counter.
Transfer the dough to a 9" fluted tart pan. Press the dough into the edges and sides of the pan. Don't worry if the dough breaks - you can easily patch up any bald spots by pressing small pieces of dough on top of them.
Use the rolling pin to roll across the top of the pan to cut the excess dough off the edges of the pan. Use a fork to dock the bottom of the tart shell (poke holes across the bottom of the shell).
Freeze the tart pan for about 30 minutes until it becomes firm. This helps prevent shrinkage during baking. Gently press a sheet of foil into the tart shell and fill it with pie weights or uncooked rice.
Bake the tart shell for about 15 minutes. Carefully remove the foil and pie weights and bake for another 15-20 minutes until the edges are golden brown. Let the tart shell cool on a wire rack before releasing it from the pan.

In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes creamy. Add the powdered sugar and mix on low speed until fluffy.

Add the egg and mix until smooth.

Add the flour and salt and mix again on low speed until the dough starts to come together and not too many floury patches remain.

Turn the dough out onto a sheet of plastic wrap. Use your hands to pack the dough together. Split the dough into halves and press them each into a flattened disc shape. Wrap the dough with plastic wrap and let it chill in the fridge for at least 4 hours or overnight. You can freeze one of the dough discs to use another time.

Preheat the oven to 350°F. When you're ready to roll the dough out, let one disc sit at room temperature for 15-30 minutes to soften slightly. On a floured surface, roll the dough out to about ⅛" thick, lifting and rotating the dough occasionally to prevent it from sticking to the counter.

Transfer the dough to a 9" fluted tart pan. Press the dough into the edges and sides of the pan. Don't worry if the dough breaks - you can easily patch up any bald spots by pressing small pieces of dough on top of them.

Use the rolling pin to roll across the top of the pan to cut the excess dough off the edges of the pan. Use a fork to dock the bottom of the tart shell (poke holes across the bottom of the shell).

Freeze the tart pan for about 30 minutes until it becomes firm. This helps prevent shrinkage during baking. Gently press a sheet of foil into the tart shell and fill it with pie weights or uncooked rice.

Bake the tart shell for about 15 minutes. Carefully remove the foil and pie weights and bake for another 15-20 minutes until the edges are golden brown. Let the tart shell cool on a wire rack before releasing it from the pan.