Basic Tart Dough
In this recipe, we'll create a tender, buttery crust that serves as the foundation for a delicious tart. This versatile dough can be customized with nut variations to add a unique flavor and texture. Whether you're making a large tart or petite tartlets, this dough will provide the perfect base for your next dessert creation.
— Constant Cookbook
Ingredients
- 1 egg yolk
- 2 Tbs. very cold water
- 1 tsp. vanilla extract
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 1⁄4-inch cubes
Instructions
- <h3><b>Step 1. Make the Dough</b></h3> <b>By hand:</b> In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
- <b>With a stand mixer:</b> Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
- <b>Nut dough variation:</b> Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. &nbsp; <h3><b>Step 2. Flatten the Dough and Chill</b></h3> Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
- <b>Make-ahead Tip:</b> The dough can be made ahead of time and frozen for up to one month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Or, use the round to line a tart pan and wrap well. &nbsp; <h3><b>Step 3. Roll Out the Dough</b></h3> On a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. &nbsp; <h3><b>Step 4. Cut the Dough</b></h3> Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan.
- Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans.
- If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
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