How to Make Sweet Tart Dough

To walk you through the steps, first start by mixing flour, powdered sugar, and salt in a food processor and spread the cold, cut up butter evenly around the blade. Pulse until the butter is combined and there are very few small pieces of butter. Then, you add the egg mixture and pulse until the dough comes together and starts to form a ball.


  • 1 egg yolk
  • 1 tbsp heavy cream
  • ½ tsp vanilla extract
  • 1 ¼ cups all purpose flour (6 ¼ oz)
  •  cup powdered sugar
  • ¼ tsp salt
  • 8 tbsp unsalted butter cold, cut into ½ inch cubes


  • Whisk together egg yolk, cream, vanilla in a small bowl or measuring cup and set aside.
  • Place flour, powdered sugar, and salt in a food processor and pulse to combine.
  • Place the pieces of butter evenly around the food processor and pulse 15 one second pulses. You want the butter combined with no large pieces. 
  • Slowly add the egg mixture, with the processor running. Process until it comes together and forms a ball, about 10-12 seconds.
  • Form the dough into a small circle or rectangle depending on the tart pan you plan on using.
  • Wrap tightly in plastic wrap and refrigerate at least one hour.
  • When ready to use, follow instructions in desired recipe.

For making and blind baking tart shell:

  • Remove tart dough from fridge and let sit until it is workable (this will depend on how long it’s been refrigerated).
  • Roll out - if using a 9 in circle you’ll want to roll about a 13 in circle.
  • If the dough at any point is too soft to work with, rather than add more flour, place back in the fridge for 10-20 minutes until it is more workable.
  • Transfer the tough to the tart pan by rolling over a rolling pin to pick it up. Then unroll it over the tart pan.
  • Once placed over the pan, gently work the tough into the corners by lifting the dough with one hand, and pressing with the other. You want to press it until it is even all around. You can use extra bits of dough to reinforce parts that look sparse or thin, to make it even all around.
  • Run a rolling pin or metal spatula over the top to remove any excess dough. Score inside of tart with a fork.
  • Put the tart on a plate or small baking pan and freeze for 30 minutes.
  • While in freezer, preheat oven to 375.
  • Remove tart from freezer and place a large sheet of aluminum foil on the tart pan and fill with pie weights or beans. You want to make sure the foil is big enough to cover the edges so they don’t burn and you can easily remove the weights when the shell is still hot from the oven.
  • Bake for 30 minutes, rotating 90 degrees at 15 minutes.
  • Remove from oven and very carefully remove the weight by taking the edges of foil and wrapping inward. Then lift up.
  • Place back in the oven and baking 5 -10 more minutes, until golden brown.
  • Remove from oven and let cool on a wire rack.
  • Once completely cooled, fill with with tart filling of choice.

For Mini Tart Shells:

  • Preheat oven to 350 degrees.
  • Roll out tart dough as instructed above.
  • Using a circle cookie cutter, cut out circles slightly larger than the size of the mini tart pans. Using the same method as above, press the dough into the tart pan using extra dough to reinforce sparse spots if necessary. Use a rolling pin or metal spatula to make tops even.
  • Score the bottoms with a fork.
  • Bake for 10-12 minutes.
  • Let cool completely before removing from mini tart pans.


Serving: 8slices | Calories: 226kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 76mg | Potassium: 20mg | Sugar: 9g | Vitamin A: 415IU | Calcium: 9mg | Iron: 1mg

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