Super Easy Tart Shell

in Desserts

I fell in love at the grocery store yesterday. Totally, completely in love. With three Cute Guys sharing one shopping cart. To the Cute Guys if you’re reading this: you may not remember me, but I was the girl that was sort of stalking you around the store, pretending that I was comparing the prices of frosting flavors when really I was eavesdropping. To clarify, I’m engaged, and I got the impression that you three aren’t into girls, so… I totally understand that friendship is all that can ever be between us. But seriously, you stole my heart.

First off, the fact that three well-groomed, muscled, very Cute Guys are all doing their grocery shopping together with one shopping cart just melts my heart. But when you began to earnestly compare stories about whipping egg whites into meringues in the same way most guys would discuss football plays, I was hooked.  When, four aisles later, you were poking fun at one Cute Guy for not being able to properly bake a cake, I wanted to squeeze you.

So fellas, can we be friends? I have stories to share about whipping eggs into meringues, and I just baked a cake. See? I’ll fit right in. Okay, I probably don’t work out as much as you do, and you definitely dress better than me, but… what if I showed you this? It’s a tart shell. The easiest tart shell you’ll ever make. It doesn’t require kneading. Joy the Baker says it tastes like a giant sugar cookie, and she doesn’t lie.

Well, think it over. You know where to find me.

Super Easy Tart Shell

Adapted from Joy the Baker

Print this recipe!

1 1/2 cups all-purpose flour
1/2 cups powdered sugar
1/4 teaspoon salt
1 stick plus 1 tablespoons (9 tablespoons) unsalted cutter, cold or frozen, cut into cubes
1 large egg yolk

Put the flour, powdered sugar and salt in a food processor and pulse a few times to combine. Add in the pieces of cold butter and pulse until the butter is coarsely cut in. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Add the egg yolk to the mixture and pulse for 10 seconds at a time. When the egg is in, process in longer pulses until the dough forms clumps and curds. Turn the dough out onto a work surface and knead the dough just long enough to incorporate any dry ingredients that may have escaped mixing.

Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375 degrees. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Put the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers.

Bake the uncovered crust for 8 to 10 more minutes on the baking sheet. Keep an eye on the crust. It will brown quickly. Remove from the oven and allow to cool completely before filling.

{ 8 comments… read them below or add one }

Nastassia May 3, 2010 at 8:55 pm

i’ve been struggling with my tart shell! you are my hero can’t wait to bake a tart tomorrow!


katie May 3, 2010 at 11:33 pm

Would it work if I used brown sugar instead of powdered???


Caroline May 4, 2010 at 10:45 am

Katie – I think it will still work, although I’m not sure of the effect it would have on the texture. If you try it let me know how it turns out!


Heather @ Side of Sneakers May 4, 2010 at 12:45 pm

You make it sound so easy :) Great photos by the way :)


Alicia May 10, 2010 at 9:45 am

I’ll have to try this one out! Last time the recipe I tried got a little bit messed up..and the crust had a cup and a 1/4 too much sugar in the crust.. I like the powder sugar in it though!


Victoria February 26, 2012 at 1:36 pm

Thanks for this recipe. I am going to try it this afternoon. I have to do it by hand so I hope it will still come out as good as if using the processor.


Christine December 30, 2013 at 5:23 am

I would like to use this recipe for a filling that needs to be baked for 30 minutes.

Is it OK to prebake the crust for 25 minutes, then add the filling and finish the tart? Or should I prebake it for 10 minutes, add the filling and finish the tart?


Randon people February 17, 2014 at 8:44 pm

Yup. it is okay.


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