After making my first tart recipe with peaches I read more recipes about making tarts and since this one worked fine for me I decided to post the tart shell separately as I will be using it a lot in the future.
Basic Tart Shell or Pâte Brisée
Makes two – 9 inch (23 cm) tart shells.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons (or more if your like it sweet) granulated white sugar ( skip for savory tarts)
- 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into small pieces
- Ice water (about 2 – 3 tbsp)
- In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour water in a slow, steady stream until the dough just holds together when pinched. Do not process more than 30 seconds.
- Turn the dough out onto your work surface on parchment paper (you will need this later on) and gather it into a ball. Divide the dough into two equal pieces, flatten each piece into a disk, cover with cling film and refrigerate for 30 minutes before using. At this point you can also freeze the second dough for later use.
- Place the dough back on the parchment paper and flatten with your hands.Cover with parchment or cling film and roll out the dough to fit into your tart pan. With the parchment paper it is easy to turn the pastry round as you are rolling, it never sticks on the counter, no flour is required to be added and it is easy to flip into the tart pan.
- When you have inverted the dough in the tart pan, cut off any dough, which is in excess, prick bottom of dough (this will prevent the dough from puffing up as it bakes).
- Cover with the same cling film you used and refrigerate for 20 minutes to chill the butter.
For baking the tart shell:
Preheat oven to 180ο C / 350ο F and place rack in centre of oven. Line the unbaked pastry shell with the parchment paper you have already used and cover with beans or any other similar weight, making sure the beans are evenly distributed over the entire surface. Cut any excess parchment paper.
Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove beans and cool crust on wire rack.
Proceed with desired recipe that calls for a pre-baked shell.
Note: Do not discard the beans as you can use them to bake many more tarts.
Update: 24th August 2013
Today when I decided to make a Fig and Cheese Tart, which will be my next recipe, I decided to record the procedure into a video. This is my second video and you have to excuse me for some mistakes I have made which will be pointed out in the post. Instead of saying 185 grams butter, I mentioned 85 and forgot to mention the 2 tbsp cold water added to the dough. The tart pan I am using is different from the one I used in the previous recipe, so I made the exact amount I needed for a 25 cm . 10 inch tart pan.
In the recipe I grated the butter and used what remained on the butter wrapping to butter my tart pan. Butter which was leftover on the grater was removed by sprinkling flour until butter fell off the grater.
Finally, I like flavouring my tart shells and usuallyI add vanilla or masticha. In this recipe I used masticha but you can skip it if you don” t want to flavour it.
Masticha Tart Shell, recipe by Ivy
Makes: 1 for 25 cm / 10 inch tart pan
Yields: about 10 servings
- 185 grams about 3/4 cup (1 1/2 sticks) unsalted butter, cold and grated
- 2 cups all-purpose flour
- ¼ cup (4 tablespoons) sugar
- 1/4 teaspoon salt
- 2 tablespoons ice water, plus more if needed
- 1 tsp pounded masticha sugar
- ½ egg white
Grate the butter in a big bowl. Use the flour to clean your grater on both sides. Add remaining flour, sugar, masticha powder and salt and mix until flour is absorbed from butter. Do not over work as butter will melt. Add water and mix until the crumbles form the dough.
Cover with cling film and refrigerate for at least 15 to 30 minutes.
Put a sheet of parchment paper on your work surface.
Unfold the cling film and flip over the dough on the parchment paper. Keep the cling film to cover the dough when rolling.
Using a roller pin, roll out the pastry bigger than your tart pan, around 30 cm / 12 inch and make a round shell so as to cover the sides of your baking tart pan. Remove the dough with the help of the parchment paper and flip it over to your tart pan.
If it does not turn out perfect, cut pieces of dough, place them where needed, put the parchment paper on top and with your hands press the dough to cover the whole tart pan.
Add some weight on top (I used beans) and cut the parchment around your pan.
Refrigerate it for 15 minutes..
Preheat the oven to 180ο C / 350ο F and bake for about 20 minutes or until golden if the shell will be used for a filling which does not need further baking.
If you will be baking with the filling, remove the shell after 15 minutes. Whisk the egg lightly with a fork and brush the shell. (This is done so that tart shell is sealed and the fluid ingredients added do not make the tart shell soggy).
If you want more help, watch the video to see how I made the tart shell.
Recipe for Fig Cheese Tart will be posted soon.
Kopiaste and Kali Orexi,