#Tart recipe how to

Here’s a good visual guide on how to use weights when baking a crust.įor step-by-step photos on how to make the crust, check out my pie dough recipe. In either case, you’ll need to bake the crust with pie weights, and then a few minutes longer without pie weights. Partially baked crusts require a shorter baking time and are used for pies that call for baked fillings.įully baked crusts take longer to bake and are used for pies or tarts without a baked filling. Blind baking would prevent your crust from becoming soggy. Once the crust is set, you can remove the weights and let it finish cooking. Since the pastry puffs up during baking, you’ll need to bake it with pie weights, dry beans, or uncooked rice. What is blind baking?īlind baking refers to baking the crust in a tart pan before adding the filling to it. If it’s dry, add a bit of water, and if it’s wet, add a bit of flour. If you don’t weigh your ingredients with a food scale, you might end up with a dough that’s a bit too dry or wet, but don’t worry. The latter is actually my preferred version, but if you’re a beginner, stick to the whole egg.

#Tart recipe plus

If you like to experiment, try substituting the whole egg with 1 egg yolk plus 1-2 tablespoons heavy cream. In this recipe, I find that using 1 whole egg is pretty foolproof. EggsĬlassic tart dough is usually enriched with eggs or egg yolks. If you prefer a less sweet tart, use less sugar. Different recipes use different amounts of sugar, but I find this one to be just perfect for a sweet crust. Powdered sugar is my preference since it yields a more tender crust with an unbeatable melt-in-your-mouth texture, while using granulated sugar can make it more crumbly. Tart dough is a bit different than pie dough, which is more flaky and tender. It’s crumbly and sweet with a firm cookie-like texture. This recipe is great for any tart you’re making. But as with anything, the process becomes simpler and quicker after a few tries, and the results are well worth the preparation and practice. Making homemade tart crust may seem scary to many people, and whenever I try to explain to someone how it’s done, I usually lose them at the ‘blind baking’ or ‘pie weights’ part.