A basic and easy recipe for making homemade sweet tart dough using the food processor or mixer
Cuisine American, French, International
Keyword Homemade dough, How to make a tart, Sweet tart dough, Tarts
Prep Time 15minutes
Cook Time 45minutes
Chill time 30minutes
Total Time 1hour30minutes
Servings 29-inch tart shells
8ozbuttercut in to small pieces
2-4tbswateradd little by little and use more if needed
Mix the flour, sugar and salt in a food processor.
Add the butter pieces, in batches, and pulse until mixed.
Add the eggs and water, 1 tablespoon at a time, until a clumpy dough forms.
Remove the dough from the food processor and knead it gently for a few minutes.
Form dough into 2 balls (for 2 tarts), flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
On a floured sheet of wax paper, roll out the dough into a thin sheet that is larger than the tart mold you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.
Flip the paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.
If you need the tart shell to be partially baked, pre-heat the oven to 375F-400 F, line the shell with foil and fill with beans or baking beads. Bake for about 20 minutes, just until the edges begin to get some color. If the edges get very brown you might want to cover the edges with foil while cooking the tart (once the filling is added).
Baking time and oven temperature for the tart will depend on the filling you use and whether or not the tart shell was pre-baked.