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Sweet Tartlet Dough

Yield: Yields enough dough for 3 dozen 2-inch tartlets.

This buttery crust is easy to handle, can be made ahead, and is a cinch to mold into standard medium-size muffin tins. For fillings, you can choose from pumpkin, pecan, or cranberry-pear, or make one batch of each. 


  • 10-1/8 oz. (21/4 cups) all-purpose flour
  • 1/3 cup superfine sugar
  • 1/4 tsp. table salt
  • 1/2 lb. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbs. cold water
  • 3/4 tsp. pure vanilla extract


  • Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, 8 to 10 seconds. In a small bowl, beat the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds. Empty the dough onto a lightly floured surface and knead 6 to 8 times until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get thirty-six 1-inch squares. Cover the dough with plastic wrap and chill for at least 20 minutes.

Make Ahead Tips

You can freeze the dough, still wrapped in plastic wrap, for up to one month. Let it fully thaw in the refrigerator before using in the tartlets.


If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds.


Rate or Review

Reviews (5 reviews)

  • nytbookreview | 11/18/2017

    FLOUR - what is it - 10-1/8 oz and 21/4 cups? Is is 4 cups and what is 21? Thank. Appreciate clarification as they sound delicious. Thank you.

  • GayleCatherine | 01/22/2016

    The recipe leaves out how long you cook them and at what temperature!!

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