How Long Does Tart Dough Last
Tart

How Long Does Tart Dough Last

  • January 15, 2022

It makes a thick, buttery, and wonderfully flaky crust that you are just going to love!You can find my recipe card at the bottom of this post for the complete list with their amounts.Unsalted butter: You’ll need this cold, and cut into small cubes.To make this tart crust by hand, grab a large mixing bowl, and whisk together the flour, icing sugar, and salt.Shape the dough into a 1-inch thick disc, wrap in clingfilm, and refrigerate for at least 1 hour before use.Add the butter and pulse until the mixture resembles breadcrumbs with pea-sized pieces.The dough should be quite crumbly with large clumps, and should stick together when you press a piece between your fingers.The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with uncooked rice.Proceed with your tart recipe by adding the filling and finish baking.Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction.Subscribe to my newsletter to receive recipe updates straight to your inbox. .

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

The Secret to Last-Minute Tart: Keep Pastry Dough in the Freezer

But first, eliminate the variables: Always weigh your ingredients, in grams, instead of measuring them by volume, and invest in a large silicone-coated mat, which provides a nonstick surface for rolling out the dough. .

Sweet Tart Crust

Sweet Tart Crust

Sweet Tart Crust

Making homemade tart crust may seem scary to many people, and whenever I try to explain to someone how it’s done, I usually lose them at the ‘blind baking’ or ‘pie weights’ part.But as with anything, the process becomes simpler and quicker after a few tries, and the results are well worth the preparation and practice.Different recipes use different amounts of sugar, but I find this one to be just perfect for a sweet crust.For step-by-step photos on how to make the crust, check out my pie dough recipe.When making this recipe I love using a 9-inch tart pan with a removable bottom, and pie weights. .

How To Make Freeze-and-Bake Tart Shells

How To Make Freeze-and-Bake Tart Shells

How To Make Freeze-and-Bake Tart Shells

Remove 1 dough portion from the refrigerator, unwrap, place on the work surface, and dust the top with a pinch of flour. .

Perfect Tart Crust Recipe

Perfect Tart Crust Recipe

Perfect Tart Crust Recipe

I figured, why not get ahead of it, and post one of the most useful recipes in any good baker’s arsenal: Tart Crust!You want a recipe that’s easy to make, tender and a little crunchy, buttery, and not too sweet, to provide the perfect contrast.You want to make sure that you have a sturdy base that provides a flavor contrast as well as a little bit of texture.I like to make this tart crust recipe in the food processor, but if you don’t have one, that’s totally fine!This can also be done with a stand mixer fitted with a paddle attachment, or by hand with 2 knives (or one of my favorite tools: the pastry blender).An egg yolk provides richness and structure, a little cream will help keep the dough workable, and vanilla extract is added for flavor.If the dough is overworked, the tart crust could come out tough and it could also shrink a lot as it bakes.Sometimes it’s a good idea to place dry beans or pie weights in too, for the same reason.I didn’t do either of these things for what you see in these pics, and it was totally fine, but if you’re finding this to be a problem for you, give these solutions a try!It will keep in a zip-top bag for a few days at room temperature, about a week in the fridge, and around a month or two in the freezer.When you’re ready to assemble your tart, just thaw the pre-baked crust at room temperature, and fill! .

Make-Ahead Pie Crust

Make-Ahead Pie Crust

Make-Ahead Pie Crust

Making pie crust ahead of time will allow you to get your pastry in the oven quicker.The classic pastry dough can be stored in the fridge or freezer for quick and convenient use in your favorite sweet and savory recipes requiring that flaky crust.Here are some of the best ways our Better Homes & Gardens Test Kitchen makes sure that flaky, buttery pastry will be good to go for all your favorite pie recipes ahead of time.It's important to note some glass baking dishes such as Pyrex can shatter if moved from one extreme temperature to the other.Blind baking, which simply means baking a pastry shell before it is filled, creates a stronger crust that can better hold moist filling, such as egg mixture in quiche.Generously prick the bottom and sides of the pastry in a pie plate with a fork.Line pastry with pie weights ($14, Williams Sonoma) or a double layer of heavy foil. .

How to make Tartlet Shells

How to make Tartlet Shells

How to make Tartlet Shells

This easy recipe will show you how to make Tartlet Shells in a Muffin Pan.These deliciously buttery and crunchy mini pastry crusts can be garnished with any of your favourite fillings and are great for parties!A Pâte Sucrée (Sweet Shortcrust Pastry) and Chocolate Pie Crust will work just as well - and you could even use a Savoury Shortcrust Pastry to make a savoury version of those tartlets too like mini quiches!Wet Ingredients: Egg (at room temperature) and Unsalted Butter (very cold).You can also add any of your favourite flavouring ingredients like Vanilla Extract, some Lemon Zest or even spices like Cinnamon.There are two main steps to make these mini pie crusts: prepare the pastry, then line your muffin pan with it.Place all the dry ingredients in the bowl of your food processor and pulse to combine.Because the tartlet shells are so small, I don't recommend using an ultra flaky pastry that might expand too much in the oven, leaving no room for the filling.Once the mini tart pastry is ready, you will want to roll it straight away and rest it before lining the muffin pan.Bring together the pastry into a large ball and place it between two sheets of baking paper.Carefully press on the edge between the bottom and the sides to make sure there are no air bubbles stuck between the pastry and the pan.Photo 8: line each tartlet shell with a small piece of baking paper (scrunch it up first so that they fit in the shell more easily) and fill them with baking beads, beans or even rice like I did.Rest the pastry for at least an hour after rolling it then another one after lining the pan to insure the gluten is fully relaxed.The width you cut out each pastry will determine how deep the mini pie crust will be.As a general rule, try not to go smaller than the opening of the muffin pan or you will get a very shallow crust.The pastry is too hard to line the muffin pan : leave it at room temperature for a few minutes to help soften the butter.The pastry is too flexible and breaking : place it back in the fridge for a few minutes to allow for the butter to harden again.Simply leave it at room temperature until soft enough to line the muffin pan.If it does, I recommend partially blind-baking the shells so that the bottom does not get soggy before filling them and continue baking.These tartlet shells can be kept unbaked in the fridge (either just rolled or lined in the muffin pan) for 24 hours, and will last for up to 3 days when baked and unfilled.Once baked, the mini tart shells can be kept at room temperature either covered with a tea towel or in an air-tight container.Vanilla Pastry Cream filling with Fresh Fruits like for my Strawberry Custard Tartlets. .

Pâte Sucrée (Sweet Tart Dough)

Pâte Sucrée (Sweet Tart Dough)

Pâte Sucrée (Sweet Tart Dough)

Enriched with egg yolk, butter, and sugar, pâte sucrée is a crisp yet tender pastry crust that is slightly sweet.This recipe makes enough dough for one 10 x 1-inch high fluted tart pan with a removable bottom or a 9-inch pie shell.Feel free to double the recipe and freeze half for another time; it keeps well in the freezer for up to 3 months.In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and salt.Mix on low speed for about 30 seconds, until the flour is incorporated, and then add the egg yolk.Mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds.Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. .

the great unshrinkable sweet tart shell – smitten kitchen

the great unshrinkable sweet tart shell – smitten kitchen

the great unshrinkable sweet tart shell – smitten kitchen

No matter how many fingers I crossed, no matter how many Guaranteed No-Fail tricks I auditioned, no matter how many pounds of butter I had sacrificed in my quest, the crust I’d remove from the oven would hold as little as half of the volume of the one I put in, leading to thin tarts and pools of extra filling and oh so very many gray hairs.Which is why today it is taking all of my restraint not to run up that last flight of stairs and shout from my rooftop: I have conquered my tart shells at last, and they shrink no more!And before I go any further–you know, into the most awesome stuff I filled this tart crust with–I need to mark this momentous occasion its own post.My favorite part about this shell recipe and technique is that it doesn’t require pie weights.9 tablespoons (4 1/2 ounces or 130 grams) very cold (or frozen) unsalted butter, cut into small pieces.Pulse the flour, sugar and salt together in the bowl of a food processor.Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition.To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom.(Alternately, you can roll this out between two pieces of plastic, though flour the dough a bit anyway.).Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor.Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.Do ahead: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. .

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