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alissasbakeshop tart crust
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Easy Tart Crust Recipe (Pâte Sucrée)

Easy to make, buttery, cookie-like, tart crust recipe that's a perfect base for sweet and savory tarts.
Author Alissa
Prep Time 30 minutes
Cook Time 28 minutes
Chilling 1 hour 30 minutes
Total Time 2 hours 28 minutes
Servings 1 Tart Crust

Equipment

Ingredients

  • ½ cup unsalted butter, cold (113g)
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup powdered sugar (or ¼ cup granulated sugar 50g) (58g)
  • ¼ tsp kosher salt
  • 1 ½ cup all-purpose flour (180g)

Instructions
 

Making The Dough

  • Add cold butter into the bowl of a stand mixer with a paddle attachment or use a hand held mixer. Beat on medium high speed for about 1 minute.
  • Add the egg and vanilla extract and mix on medium high speed for 30 seconds. It might look lumpy but that's okay.
  • Add the powdered sugar and salt and beat on medium high speed until incorporated. Turn the mixer onto low speed, add the flour in two parts (to avoid a flour explosion). Mix until the dough comes together and looks smooth.
  • Scrape the dough off the sides of the bowl with a rubber spatula. Gently knead the dough into a ball using your hands and flatten into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight. If you skip this step, the dough will melt in the oven.

Preparing The Tart Crust

  • Spray a 9 or 10-inch tart pan with a removable bottom with nonstick cooking spray.
  • Lightly flour a clean surface and roll out the dough with a rolling pin. It might be a little hard at first because the dough is could, but keep rolling. After each roll, turn the dough with your hands so that it will be an even thickness.
  • Roll out to about 1/8-inch thick. Carefully pick up the dough and lay it over the tart pan. Use your fingers to push the dough into the sides of the pan.
  • Use a sharp knife to trim any dough that hangs over the edges of the pan. If the dough has any cracks, patch it with the excess dough. Place in the freezer for 30 minutes.
  • Preheat the oven to 350℉ (177℃). Bake the tart crust on the center rack for 25-28 minutes, turning halfway. If the edges get too dark, cover with tinfoil.
  • Remove from the oven and let cool for 30 minutes. To remove from the tart pan, push the removable bottom up from underneath.
  • This crust can be left at room temperature for 2 days, wrapped in tinfoil or an airtight container.

Notes

  1. Dough can be stored in the freezer for up to 3 months. Place the dough in the refrigerator overnight to defrost. 
  2. Baked tart crust can be stored at room temperature for 2 days. 
  3. Helpful tools to make a tart crust: 9 or 10-inch tart pan with removable bottom | pie weights