Sweet Tart Shell

5 from 10 votes

Buttery, sweet and incredibly tender, this simple recipe for a sweet tart shell will complement the filling of your choice. It's a classic recipe that I always use as the perfect base when dreaming up another sweet creation!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: French

Servings: 8-inch Round Tarts

Calories: 230kcal

Author: Emily Laurae

Equipment

Ingredients

1¼ Cups Powdered Sugar
¾ Cup & 2 Tbsp Unsalted Butter Room Temperature
½ teaspoon Sea Salt
½ Cup Almond Flour
¾ Cup All-Purpose Flour
1 teaspoon Vanilla Paste or Vanilla Extract
2 Eggs room temperature
2¼ Cup Bread Flour

US Customary - Metric

Instructions

Using a stand mixer using a paddle attachment or a hand mixer, start by mixing powdered sugar, and butter together. Then add salt, almond, and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl
1¼ Cups Powdered Sugar, ¾ Cup & 2 tablespoon Unsalted Butter, ½ teaspoon Sea Salt , ½ Cup Almond Flour , ¾ Cup All-Purpose Flour
Add vanilla and room temperature eggs one at a time, mixing between additions
2 Eggs, 1 teaspoon Vanilla Paste
Add bread flour, making sure to not overmix
2¼ Cup Bread Flour
Wrap dough tightly in plastic wrap - then place in the fridge to chill before using for at least one hour.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out - you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, press gently into the bottom of your tart pans, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential - your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350 degrees Fahrenheit
Line the shells with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
Depending on what type of filling you end up using, you may fully bake your tart shell before adding the filling. You could instead be partially baking the tart shell and then adding the filling halfway through! Follow your specific recipe in regards to bake time. As a guide, I bake these tarts for 20 minutes before removing the pie weights and baking until the sides and tart base is a golden brown.

Video

Notes

Baking tips and tricks

Do not overmix! You don’t want to overwork the gluten, ultimately causing the dough to shrink and lose its shape. If you think you may have overworked the dough, it’s crucial to let the dough rest and the gluten relax.
Poke holes in the dough - “Docking” or poking holes in the bottom of the dough helps the dough steam and prevent it from becoming soggy.
Pie weights are important - They keep the dough in place and prevent it from rising or bubbling. If you don’t have pie weights, use uncooked rice, popcorn kernels, or dried beans. You can reuse these “weights” in more tart or pie recipes to cut down on food waste!
Freezing the shells before baking - This is essential. Your tart shells are less likely to shrink while baking if you take the time to freeze them for 20 or 30 minutes beforehand.

Nutrition