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. My Savory Pies event is half way through, deadline 30th September, so you may be inspired to make a savory tart for the event.
Makes two – 9 inch (23 cm) tart shells.
Ingredients:
- 2 1/2 cups (350 grams) all-purpose flour
- 1 teaspoon (4 grams) salt
- 2 tablespoons granulated white sugar ( skip for savory tarts)
- 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into small pieces
- 1/2 cup of ice water
Directions
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. Add remaining water, if necessary. 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 portion into a disk, cover with cling film and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the second dough for later use.
Place the pastry back on the parchment paper and flatten with your hands. Cover with cling film and roll out the pastry 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 180 degrees C 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.
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.
Tags: made with phyllo, phyllo, Tarts
wow…thxs for sharing… looks gud..
Thanks for this basic tart shell recipe sis. Looks like more pies are in your future:D
I am not an expert on this but it worked well, so I want to have it to link to it whenever I post a tart and you are right I’ve already made a couple. I am sure that you are an expert on this so if you have any tips please let me know.
Pate brisee was my first ever pie crust from scratch, and I keep going back to it. It’s the best! Looks great, Ivy!
Thanks Elly.
Ivy,
I have been very busy over the past month and I did not subscribe to your new RSS feed for the new site and I just now see that I have missed many of your new postings! It will take me some time to go through all of them, so now I will start with thanking you for the basic pie shell recipe. Looks like a good job indeed!!!
Thanks for the tutorial Ivy! I just made my savory pie tonight. It was really good!
I wanted to participate in your event and was thinking how to do it…. since I never baked a pie
Thanks for sharing the tips and tricks of making it…. now I can go ahead and do it… so wait for my recipe, will try to send it soon
Wow looks so simple to make. Thanks for sharing.
Thank you all for commenting. Hope this will be useful for you.
Mmmmm, I think that the savory pies’ bug is in me ;D. It’s not that hard, afterall!!!
Thanks for the tips dear Ivy
Can’t wait for the round-up. Meanwhile, I’m off to Bangkok for a little R&R.
By the way, the fig cookies look great but the husband’s just informed me (after 9 years!) that he doesn’t really like figs. Hrumph!
Ivy, very solid tutorial. Normally I eat and either get a pre-baked crust from the store or use a box mix but now I will know how to make my own.
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