Tart Crust

berry-tartTart Crust
Makes 1 (12-inch) tart crust

Recipe adapted from
Chef Kevin Miller
Yountville, California 

2¼ cups all-purpose flour
½ cup sugar
¼ teaspoon salt
6½ ounces (13 tablespoons)
cold unsalted butter, cut into
½-inch cubes
1 large egg
¾ teaspoon vanilla paste

1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and butter. Mix on low speed until the butter mixture resembles coarse meal. In a small bowl, combine egg and vanilla paste. Add egg mixture to flour mixture, and mix until just combined. Remove from bowl, and place on a clean work surface. Form dough gently into a disk, and cover with plastic wrap. Place in the refrigerator, and allow the dough rest for 1 hour before use.

2. On a lightly floured surface, roll dough out to 3⁄8- to ½-inch thickness. Carefully fit into a 12-inch tart pan with a removable bottom, pressing into bottom and up sides. Cover with plastic wrap, and place in refrigerator for 30 minutes to rest. Remove plastic, and line pan with parchment paper. Fill with pie weights. Preheat oven to 375°.

3. Bake for 15 to 20 minutes. Remove weights and parchment paper. Cover the edges of tart with foil, and return to the oven to bake for an additional 10 to 15 minutes or until golden brown. Place crust on wire rack to cool.

Fresh and flaky to perfection, this homemade Tart Crust will pair well with all your favorite tart recipes. We use this crust to make our Berry Fruit Tart and Meyer Lemon Tart with Meringue.

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