Introduction
Tart shells are a versatile and delicious base for a variety of sweet and savory dishes. They can be filled with fruits, creams, or savory ingredients, making them a popular choice for desserts and appetizers alike. Mastering the art of making tart shells opens up a world of culinary possibilities that will impress your family and friends.
Detailed Ingredients with measures
Flour: 1 ⅓ cups
Powdered sugar: ⅓ cup
Salt: ½ teaspoon
Unsalted butter (cold and cubed): ¾ cup
Egg yolk: 1 large
Ice water: 2-3 tablespoons
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 6-8 tarts
Detailed Directions and Instructions
Prepare the Butter
Ensure your butter is at room temperature for easy mixing. Cut it into small cubes to help it soften quicker.
Combine Ingredients
In a large mixing bowl, combine flour, powdered sugar, and salt. Mix thoroughly until well combined.
Add Butter
Incorporate the room temperature butter into the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Add Egg Yolk
Add the egg yolk to the mixture. Mix until the dough starts to come together, but do not overwork it.
Chill the Dough
Form the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow it to firm up.
Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough chills.
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
Cut and Shape the Dough
Using a tart pan or individual tart molds, cut out the dough and press it into the pans, trimming any excess at the edges.
Pierce the Dough
Use a fork to pierce the bottom of each tart shell. This prevents bubbling during baking.
Bake the Tart Shells
Place the tart shells in the preheated oven and bake for 15-20 minutes, or until they are lightly golden.
Cool the Tart Shells
Remove the tart shells from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Notes
Butter Consistency
Make sure your butter is soft but not melted for the best texture.
Dough Handling
Handle the dough as little as possible to prevent it from becoming tough.
Cooling Time
Allowing the tart shells to cool completely before filling is essential to maintain their structure.
Storage
Baked tart shells can be stored in an airtight container at room temperature for a few days. For longer storage, freeze them.
Filling Ideas
These tart shells can be filled with a variety of fillings, such as custards, creams, or fruit for versatile dessert options.
