My Recipe Box

Basic Savory Tart Dough

RATE IT

Yields one 10- to 12-1/2-inch tart shell

Before making the dough, check your filling recipe for the size shell you’ll need. To make enough dough for a 10-inch porcelain quiche dish or a 10-1/2- or 11-inch metal tart pan with removable bottom, measure your ingredients using the first list below. To make enough dough for a 12-inch porcelain quiche dish or a 12-1/2-inch metal tart pan with removable bottom, use the second ingredient list. The method is the same for both.

For a 10- to 11-inch tart shell:
  • 6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour
  • 1/4 tsp. plus a pinch of table salt
  • 4-1/2 oz. (9 Tbs.) unsalted butter, cut into small pieces and chilled
  • 4 Tbs. ice water
For a 12- to 12-1/2-inch tart shell:
  • 9 oz. (2 cups) all-purpose unbleached flour
  • 1/2 tsp. table salt
  • 6 oz. (12 Tbs.) unsalted butter, cut into small pieces and chilled
  • 6 Tbs. ice water
To make the dough:

In a food processor, combine the flour, salt, and butter. Using short pulses, process until the mixture resembles oatmeal. Add the ice water and pulse quickly until the mixture begins to come together don’t let it actually form a ball. Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic or foil. Refrigerate until firm enough to roll, at least 1 hour.

To roll and shape the shell:

Roll the dough on a lightly floured surface into a round about 1/8 inch thick. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Roll the rolling pin back and forth over the pan. Remove the severed dough from the outside of the pan.

Unfold the lip of dough and press it down into the sides of the pan to form a double thickness. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and freeze for at least 30 minutes and as long as overnight.

To partially bake the shell:

Arrange a rack in the center of the oven and heat the oven to 425°F. Remove the foil, line the frozen shell with parchment or fresh foil, fill it with dried beans or pie weights, and put it on a baking sheet. Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Cool on a wire rack until needed.

Make Ahead Tips

The unbaked tart shell can be wrapped and frozen for up to 2 weeks. Par-bake it just before using.

Photo: Scott Phillips

I used this tart dough for "Spinach Goat Cheese & Chives Quiche", and it turned out really well. The crust was very crisp, and tasted very good (the filling was great, too).

This is really an excellent recipe and the same I have been using for years. Very easy and always consistently good. Like all pastry recipes it requires that you don't overwork the dough.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More