Tart Crust By Hand
This buttery, flaky tart crust is made entirely by hand with no food processor or stand mixer needed. Cold butter gets worked into the flour with your fingertips until the mixture resembles coarse crumbs, then milk and egg yolk bring it together into a smooth, workable pastry. It is versatile, reliable, and the perfect base for both sweet and savory tarts. Master this and every tart becomes easy. Also try my Mini Fruit Tarts, French Custard Tart, or Strawberry Cheesecake Tart.
Tart Crust By Hand
How to make Tart Crust From Scratch by Hand. No Food Processor or Stand Mixer Needed. This Tart Dough is very easy to make.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 ½ cup (210 g) All-Purpose Flour
- 1/4 tsp (2 g) salt
- 1 tbsp (15 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, cubed and cold
- 1 egg yolk
- 1/4 cup (60 ml) milk
Instructions
- Mix the flour, salt and sugar. Rub in the cold cubed butter until pea-sized pieces remain; do not overmix.
- Add the egg yolk and milk and mix just until combined. Gather the dough into a ball.
- Roll between two sheets of parchment to 0.5–0.75 cm (3/16–1/4 inch) thick. Peel back and reposition the parchment if wrinkles form. The dough should extend at least 1 inch (2.5 cm) beyond the dish.
- Remove the parchment and use a rolling pin to transfer the dough into the tart dish. Gently press into the bottom and sides without stretching. Trim and flute the edge.
- Refrigerate for 30 minutes. Fill and bake according to the tart recipe you are making; this video does not specify a universal baking time for the empty shell.
Video
Notes
This recipe makes an unbaked tart crust. The source says to refrigerate for 30 minutes and bake according to the filling recipe, so a standalone cooking time is not supplied. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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