We recently wrapped up #TartSchool on my Instagram account after talking tarts for a week straight! It was such a blast and fun to see so many of my Instagram pals get involved and bake tarts along with me.
#Tart shell recipe how to
Here are a few recipes you can try that will use your perfect tart shell! Every time I use them they work like a charm! In a pinch, you can use beans or rice (but they’re not as heavy). I LOVE these pie weights that I own (you’ll need two sets). Metal or ceramic pie weights are heavy and heat up to help evenly brown the crust. Then freeze it for 20 minutes to ensure a flaky crust.įinally, use pie weights! I can’t emphasize this enough. This will relax the gluten and prevent it from shrinking. First, chill the dough-lined tart pan in the refrigerator for 40 minutes. Luckily, there is a solution! You need a two step chilling process. This is a common problem for pre-baked pie crusts. fold excess tart dough inside the sides of the pan for a thicker crust How to prevent crust from shrinking This will form a shortcrust on the sides that is about 1/4-inch thick. Instead of cutting the excess dough, fold it inwards and press gently with your fingers. I think the photos below are the most important for h ow to make your tart crust look beautiful and remain sturdy. Move quickly and avoid overworking the dough. The only time I use my hands is when forming the dough into a disc and crimping the edges of the dough in the pan. Avoid using your hands so there is little heat added to the dough when you are working with it. This prevents gluten from forming, which causes a tough pie crust. The perfect tart crust is achievable! My most important tip is to keep your ingredients cold. Keep scrolling for pre-baked tart crust instructions. Then transfer to freezer until very cold, about 20 minutes. Chill dough-lined tart pan uncovered until firm, about 40 minutes.Fold excess dough inwards to create a thicker crust. Carefully press dough into the bottom and sides of the pan. Transfer dough to 9-inch tart pan letting some of the dough hang over the sides. Roll chilled dough out between two sheets of parchment paper or on floured surface.
Wrap in plastic wrap and chill the dough in the refrigerator for 1 hour.
The dough should be sticky and form into large clumps. Use a silicone spatula to mix together using a folding motion. Transfer dough to medium bowl and sprinkle ice water over dough.Again, about ten 1-second pulses until the mixture is pale yellow and the contents are the size of small peas. Cut shortening into the flour mixture, about ten 1-second intervals until the mixture resembles coarse sand. Combine flour, sugar and salt in the bowl of a food processor.It’s the perfect size! However, you can also use a pastry cutter instead. The 3.5 cup size food processor is my favorite for this type of crust. Once you have your ingredients, there are a few steps to a successful tart crust. Butter cut into flour mixture How to make tart crust step by step
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