Description
This classic tart dough is perfect for a variety of fillings and is easy to make!
Ingredients
Scale
- 8 tbsp unsalted butter (see notes for using salted)
- ½ cup granulated sugar
- ⅛ tsp salt
- 1 egg
- 250 g all-purpose flour (2 cups flour, spooned and leveled)
Instructions
- Using standing mixer with paddle attachment, or using a hand held mixer with a large bowl, cream butter, sugar, and salt at medium speed until combined.
- Mix in the egg, scraping down the bowl to ensure it is fully incorporated.
- Add the flour and mix on low until just incorporated, scraping down the bowl as necessary. Do not overmix.
- On lightly floured surface, divide dough into 2 balls and shape each into a disc ½ inch thick.
- Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 325 ℉.
- Remove the dough from the fridge and roll out to about ⅛ inch thick.
- Working quickly so the dough stays cold, cut out circles about ½-1 inch larger than the tart pans and gently place into the tart pans, being careful to not stretch out the dough as you want it to stay in place and not shrink back to its original size when baking. Re-roll remaining dough and repeat.
- If mini tarts need more dough, add more dough and press into place. If dough gets too soft, put it back in the fridge or freezer for 10-15 minutes.
- Once you’ve filled the tart shells, cut off any excess using a knife. You can also roll the rolling pin across the top to remove any excess.
- Score the bottoms of the tarts by gently poking the bottom of the tart shells with a fork about 2-5 times, depending on the size of your shells.
- Before baking, chill or freeze the tart shells for 15 minutes.
- Then, place the chilled tarts on a baking sheet and bake in the pre-heated oven for 14-18 minutes (for 4 inch tarts), turning the pan halfway in between. Baking times will vary depending on the size of tart shells. See post for more info.
- When tarts are golden brown, remove from oven and let cool.
- Once cooled, remove from mold, add desired filling, and enjoy!
Notes
- If using salted butter, reduce or omit the additional salt.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg