Isn’t that a fancy name?  Doesn’t everything sound fancier in French?  and more difficult? Don’t believe it.  This slightly-sweet all-butter pastry dough is really easy to put together.  More crisp than flaky, it holds it’s shape well which makes it ideal for tarts.

At the bottom of the post, I will also show you how to “blind bake” the tart which just means, prebake it.  This is ideal for tarts with fillings that don’t bake very long…or at all like Chocolate Ganache Tart.

This recipe makes enough for two 9-inch crusts:

  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cut into 1/2 dice
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar (optional, see note)
  • 1/4 to 1/2 cup ice water

NOTE:  If you are making a savory dish, you can eliminate the sugar.


Cut the butter into 1/2-inch cubes and place in the freezer while you assemble the rest of the ingredients.

Place 2 1/2 cups all-purpose flour, 1 teaspoon kosher salt and 1 tablespoon sugar in your food processor.

Pulse to mix and then scatter the cubes of butter over the flour mixture.

Pulse 10 times for 1 second each and the mixture will resemble course cornmeal.

Put the top on the processor and have 1/4 cup of ice water ready.

Turn on the food processor and immediately pour the water slowly into the mixture, this should only take about 5 seconds.  Beware of overprocessing because it toughens the dough.

Do it again with the other 1/4 cup of ice water and it will look like this.

You know it’s done because when you pinch it, it holds together.

Dump the contents of your food processor onto a large piece of plastic wrap and when I say dump, I mean dump.

Remove the blade and quickly bring this into a ball.

Cut the ball in half.  Then, using a piece of plastic wrap and your knuckles, bring each half into a disk about 5 inches diameter.

Wrap tightly and refrigerate for at least one hour and up to 3 days.  Or freeze for up to a month.

BLIND BAKING (aka Prebaking)

To ” blind bake” a crust simply means that you partially or fully cook it before adding the filling.  This is pretty darn easy if you follow a couple of simple rules.

RULE ONE:  Start with an ice cold crust.  I put mine in the freezer for about 10 minutes before baking.

RULE TWO:  Prick the bottom several times with a fork…like so.

RULE THREE:  Line the cold tart with aluminum foil.  Then fill the lined tart shell with beans or rice all the way to the top.  This is key.  Forget pie weights.  Filling the tart shell to the top with beans or rice helps to hold the sides up.  The rice and beans can be used again and again for this purpose.

Bake at 425 degrees F for about 15-20 minutes.  You want the edges to be cooked enough to stay straight without the beans, but the bottom will still be a little moist.

If your recipe calls for a partially baked tart, you’ve got one.  If your recipe calls for a fully baked tart, remove the beans in the aluminum foil and put the tart back in the oven for another 10-12 minutes to crisp up the bottom.

And we’re done.  TA DA!


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