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how to make sweet tart crust

How to Make Sweet Tart Crust

The basic recipe: how to make a slightly sweet and very flaky tart crust from scratch.  The recipe uses 9.5 inch tart pan.  This tart shell can serve as a base for various fruit tarts and tartlets.

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
Calories 170 kcal
Author Julia


  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 10 tablespoons butter cold unsalted
  • 2 egg yolks
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract


  1. Using food processor, pulse the flour, sugar, salt to combine thoroughly.

  2. Cut cold butter into small cubes. Add the butter into the food processor (which already has flour, sugar and salt combined from step 1) and pulse until the consistency becomes that of a coarse meal.

  3. In a small cup, combine the egg yolk, heavy cream and vanilla and stir well together. Add the egg mixture to the food processor and pulse to combine.

  4. Shape the dough into a disk on a foil. I usually do it with my hands and fingers pushing the dough away from its center into a round shape, pressing into the foil. Use a very small amount of flour to dust working surface to avoid dough clinging to the foil. I occasionally bring the tart pan over the tart dough to make sure the round I am making is larger in diameter than a well of my tart pan.

  5. Grease the tart pan. Then, I take the foil and and ease the round into a tart pan, patting it firmly into the bottom and up the sides. Carefully remove the foil. If some pieces of crust fall off, just gently press them back. If your foil gets stuck to the dough, don’t remove it and refrigerate the tart shell as described in step 6. After your crust has been refrigerated for at least an hour, you will be able to remove foil easily.

  6. Extend the dough slightly above the rim to compensate for any shrinkage during baking. Place the tart pan with the dough in the refrigerator for at least an hour. Cover tart pan with plastic.

  7. Preheat oven to 400 F. Line the cold tart shell with a sheet of aluminum oil, with edges hanging over the sides of the tart pan. Place pie weights into the shell. In my case, I used rice and quinoa.

  8. Bake the tart shell for 15 minutes. Remove from oven, lift the foil with weights out of the pan.

  9. Continue baking the tart shell without weights and aluminum foil for 15 minutes, until golden brown color. Let it cool.

Recipe Notes

The recipe uses 9.5 inch tart pan.

Nutrition Facts
How to Make Sweet Tart Crust
Amount Per Serving
Calories 170 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 59mg20%
Sodium 109mg5%
Potassium 19mg1%
Carbohydrates 16g5%
Sugar 4g4%
Protein 2g4%
Vitamin A 355IU7%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.