Tart Crust and Mother’s Day Weekend
Hope everyone had a nice weekend. It was Mother’s Day weekend for us and also the start of paternity leave for my husband so it was extra nice. I’m nearing 39 weeks pregnant and ready for baby to come anytime now! Until then, I’m trying to get lots of rest but it’s hard when to-do lists keeps popping in my head. We took last minute family photos done today and I’m so glad I mustered up the energy to do them. They turned out great and the memories will be priceless and worth the effort.
For Mother’s Day, my mom had dinner at her house and I offered to make dessert. I felt a fresh fruit tart was fitting for the occasion. I’m still working on getting the pastry cream perfect, but my tart crust I think I’ve gotten down.
Working with dough and making pie crusts, tarts crusts..etc sounds intimidating, but it really just takes a lot of hands on practice and muscle memory. The ingredients are very simple, mainly flour and fat (usually butter). It’s just the technique that needs to be executed correctly. Some tips for making a flaky pie crust with minimal shrinking 1. use cold ingredients 2. let you dough rest in the fridge/freezer before baking 3. use pie weights 4. avoid using too much water.
There are so many variations of tart crusts, some with egg, some without, some with sugar, some without, and different varying amounts of ingredients, you just have to experiment a few times and try various recipes to see what you and your family like best. This recipe is my go-to recipe. Give it a try and let me know what you think! I’ve put links down below for some tools that I find very helpful when making pie or tart crusts. Check it out and see if it makes your life any easier… in the pie crust area at least!
Tart Crust (9 inch)
- 1 cup flour some more for dusting
- 1/4 tsp salt
- 1/2 cup cold butter diced
- 2 Tbs powder sugar
- 1 egg yolk
- 3 Tbs cold water up to
- Sift flour, sugar1, salt .
- Add cold butter.
- Mash together pastry cutter, or can use food processor till dough has pea size clumps of flour and butter.
- Add yolk, and mix together.
- Add water and continue kneading until dough comes together.2
- Refrigerate 15 min.
- Roll out dough to about 11 inches in diameter and place onto tart pan.
- Press tart firmly into pan. And cut off excess dough.
- Try to make edges little longer to allow for shrinking.
- Poke holes on bottom and sides with fork.
- Put back in freezer for at least 30 min or refrigerate 1 hour.
- Line crust with parchment and put baking beads or rice/beans to weigh down the crust.
- Baked 375°F for 20 min.
- Remove parchment paper and baking beads.
- Bake another 10-15 min until golden brown.
- If making crust for savory dish leave out sugar.
- Dough will be extremely crumbly in the beginning. Continue to knead and it will start to come together, avoid adding more than the 3 Tbs of water.
Click on any of the image below to get taken to Amazon for more info on the product or purchase.
This pastry mat is extremely helpful when rolling out the dough to fit your pan. It’s reusable and dishwasher safe!
I like using this dough cutter to cut my butter into my flour, especially when I don’t feel like taking out my food processor.
Pie weights are extremely important for blind baking. You’ll need at least 2lbs. to cover a 9inch pie or tart pan.