5 ingredient perfect tart crust recipe | baking basics
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- Опубликовано: 1 окт 2024
- Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
Makes (2) 9" tart shells
INGREDIENTS:
4 oz/ ½ cup powdered sugar
8 oz/1 cup unsalted butter, room temperature
1 egg
pinch of salt
12oz/1.5 cups all purpose flour
DIRECTIONS:
1. Cream together butter and sugar.
2. Add in egg, lemon zest, and vanilla.
3. Paddle in salt and flour.
4. Refrigerate dough for 30 min.-1 hour
5. Roll out dough to 1/4" thickness and line tart pan.
6. Freeze lined tart for 30 min.
7. Dock tart base.
8. Blind bake at 350F for 10 minutes. Remove pie weights then bake for another 5 minutes.
9. Cool completely
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This recipe does make Only ONE 9" tart!
Do you have any solutions of dough tearing too easily when trying to lift it
I roll it around the rolling pin and unroll it over tart pan, and save a bit of dough to patch up any tears , after 15 mins of blind baking , take off the pie weights or whatever you use and use tiny pieces of reserved dough to fix any holes, then either blind bake again before putting in a cooked no bake filling , eg if its a chocolate tart or add filling and bake if its maybe an apple tart
Cool video! Is the 1.5 cups of flour for 1 tart shell? I tried following this, and the dough seemed really soft and not kneadable.
it is for 2! If the dough is too sticky, sometimes depends on the climate too but doesn't hurt to just add some more flour :)
You’re right. I made this twice to see if it turns out the same and it did. There’s not enough flour to support rolling it out (like a pie dough). Other recipes I’ve seen using these ingredients don’t require you to roll them out. Watch Claire Saffield’s video. I made her sweet tart dough and it was much more honest and practical than this. After seeing the comments from others, this recipe needs to be amended.
My dough was super super sticky and unworkable. I kept it in the bowl and just stirred it around.
I'm at the point right now where I have my dough in the fridge... I'm just now reading all these comments while it chills... Next time I'll read them FIRST.. LOL! You are so right though.. Mine was so buttery that I had a super tough time even shaping it into a disc like she did. I got it in the fridge to chill.. I washed my hands with dish soap like 3 times (bubble city!) because of all the butter.. When I take mine out of the fridge, if it still too buttery, I'll add in more flour before I try to roll it out. Did yours eventually turn out? Hopefully mine will.. even if I have to add flour until it feels right.. We shall see!!😄
@@bearpawz_ yes it did turn out but not in the way shown in the video. I just cut the hard dough into strips and pressed them into the tart pan, making sure the crust was even throughout. It tasted good but looked like a mess when working with it. Watch Claire Saffields video on how she works with sweet tart dough. She uses part almond flour and adds an egg or egg yolk to strengthen the dough. It provides a more sturdy shell. Also, I used the WHOLE dough for one tart. This recipe here isn’t for two 9” tart pans. Good luck with yours!!!
Mine came out super moist and sticky:(
this is great! found it in the search for how to make homemade tart pastries.
I followed the instructions and produced the worst dough ever.
I tried shaping the tarte crust with the flour with my fingers. It was a big TRAY with medium sized tarte holes…I think 6. An experienced baker showed me. But MAN did I have a hard time keeping the swirl pattern on top. The Baker told me to peel away the excess flour on the top edges so the dough could have the pattern. But when I tried it didn’t work.
Guess I gotta keep workn at this
This was so helpful and informative, thank you so much Jessica! 💜
anything for you Lexy 😘
coul I use another mold, same model, a kind of cover on top, for cook in the oven??, i mean, to sustitute the bea rice or corn, for not weast it!!
“Docking” thanks for the new term! No wonder she put holes I thought it was decoration😂
Hi! I have a question, if i half the ingredients because i need one would it work??
It looks wonderful. Thank you Sugar Crystal Kitchen for this recipe. 🥰
For another delicious fruit tart: ruclips.net/video/4h2gzPbtEcg/видео.html
Thank you in advance.🥰🥰🥰
Really cool video!! The tart looks so good 🤤What does blind baking mean?
Thanks Aditi!!!! 😘 Blind baking is baking the tart covered with parchment and weighed down with beans/weights to cook the tart crust without gaining too much color on the outside. Also helps the tart maintain a flat base because the weights prevent it from bubbling up.
Did you grease the tart pan first?
Have you thought about going to a platform that pays creators for cooking courses they put up for others to buy like on Udemy? I think you would be good at it. You seem to have the passion.
Interesting idea. Never heard of Udemy…
looks mint, thanks
What filling did you use
Hi. The upper edges always fall down when baking.. any tips??
My dough ends up being very sticky. Any idea on how to fix?
Looks so good 😍 can’t wait to see the final product!
Thanks girl! Seriously miss baking with you 😭❤️
Thank you so much for the detailed explanation! Just yesterday made a pie crust using a French baker recipe. While the recipe was really good, he never mentioned to place the baking sheet with the dough in a freezer for 15 min. So I did not 😔 as a result my dough shrunk…I could not understand why…
Now, thanks to you, I know what to do 😊
So glad this recipe helped you! It's one of my go-to formulas from culinary school that I still use today.
Did you say freeze the crust in the freezer for 30 mins or put in the fridge to chill?
Oh jeez.. I should've read the comments here before starting. The written recipe says to pop it in the refrigerator for 30 min to an hour, but the video says freezer. I have mine in the fridge right now. It seems to me (at this point anyway, I'm not done yet) that it's a lot of butter compared to such a small amount of flour, but I'll see what it looks like when I take it out of the fridge and try to roll it. She also popped hers into the freezer after rolled it and put it in her tart pan for 30 more minutes, so I'll do that. Wish me luck, LOL! 🤫 Sugar Crystal: If you drop back by here again, can you let me know if you can freeze the extra dough? I was just going to wrap the extra into a disc and freeze it.. Hope that's ok? Thanks S/Crystal and everyone here! 🥰 xoxo Happy Baking!
Oops. Sugar Crystal is your channel name Jessica.. LOL! BTW, got my crust out of the oven and it's 99% cooled. It's midnight, so when it's fully cooled, I'll cover it and do the rest tomorrow. So far, so good... p.s.s.... When I rolled my crust (after the refrigeration), I did add a little more flour. Also.... I asked you (above) if you could freeze the other disc since there's enough dough for two. I just went ahead and shaped it, wrapped it up tightly, put a label on it and popped it into the freezer for another time. 😋 Take care!
Question- I have a cherry tart recipe that was handed down to me. I have never found the right crust. My mom used to buy the little ones that were already made in the freezer section but you can’t find those anymore. My question is, at what point do I fill the crust? Do I completely bake it before filling because it also bakes with my walnut mixture in it.
Parbake (bake halfway) without the walnut filling, then spread in the walnut filling and bake all the way :)
Can this crust recipe be used for savory recipes?
Can you use this recipe for small fruit tarts
Awesome!
Just want to confirm that the 1 1/2 cups of flour is about 12 oz? I thought a cup of flour is about 4 1/2 oz.
Soooo nice❤❤❤❤
Great video ❤
Love this
Beautifully done Jess!! Love this😍
Thank you Kirsy!! Love ya ❤️❤️🥰
Wow looks amazing
Thanks! ☺️💖
First, it’s not tartO it’s tart. Second: waaaay too much butter. You need only half of one.