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Used as a base for a simple fruit tart Recipe

French · Dessert · 40 min total

A buttery, crisp pastry shell that serves as the perfect foundation for fresh fruit and custard. This easy-to-make tart base is sturdy yet tender, ideal for any fruit tart recipe.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2 tablespoons ice water, or as needed
• 1/4 teaspoon salt

Instructions

1. In a food processor, pulse flour, sugar, and salt until combined.
2. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter bits.
3. Add egg yolk and pulse briefly. Then add ice water, 1 tablespoon at a time, pulsing until dough just comes together when pinched.
4. Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5. Preheat oven to 375°F (190°C). On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing into corners. Trim excess dough.
6. Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
7. Remove parchment and weights, then bake for another 10-12 minutes until golden brown. Cool completely on a wire rack before filling.

Tips

• For a sweeter crust, increase sugar to 1/3 cup.
• Blind baking ensures a crisp base; do not skip the weights.
• Store unfilled baked shell in an airtight container for up to 2 days.

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