Tart crust dough (pre cooking). Buttery, crispy, crumbly tart crust that goes well with any filling. Making homemade tart crust may seem scary to many people, and whenever I try to explain to someone how it's Classic tart dough is usually enriched with eggs or egg yolks. This is a basic sweet tart dough recipe, adapted from the cover for the tartlet molds I purchased at Williams-Sonoma. Tart crust dough (pre cooking)

You can cook Tart crust dough (pre cooking) using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tart crust dough (pre cooking)
  1. It’s 300 g of flour.
  2. It’s 2 of eggs.
  3. You need 50 g of butter.
  4. You need 50 g of olive oil.
  5. It’s 30 ml of water.
  6. It’s 1 pinch of salt.
  7. It’s 1 pinch of sugar.

Some tart doughs, especially for small French-style petit-four tartlets where the crust is fully baked before filling, are made even richer In addition to resting the dough, a further way to avoid this risk is to leave the rolled dough overhanging the tin until you have given the tart crust its initial pre-bake. Perfect Tart Crust: buttery, just a little sweet, and tender as can be. This easy-to-make, basic dough will complement any kind of filling! Spread the dough into a pie pan with your hands.

Tart crust dough (pre cooking) instructions

  1. Pre-heat the oven at 180°C.

  2. Pass flour throgh a colander and mix with the rest of the ingredients in a bowl until it forms a dough.

  3. Make a ball with the dough, then wrap in plastic film and let it sit in the fridge for 30 min.

  4. With a rolling pin, flatten until it becomes a disc, about 5 cm larger than the mold you intend to use.

  5. Add butter or oil to the inside surface of the mold, then place the dough making sure it covers part of the inside walls. Push the dough to make sure it covers all surfaces then pin with a fork to make a few holes.

  6. Place aluminum foil directly over the dough and place a few beans of rice on top to make weight. Cook in the oven for 15 minutes..

  7. Let cool for 5 to 10 minutes before adding the ingredients for your tart..

Pre-bake pie … It's good compared to any tart crust and stands alone." I have to agree. The only adaptation I made was reducing the amount of brown sugar suggested. Once place inside the tart pans equipped with removable bottoms, use scraps as needed to make sure there is a half inch of dough on the rims. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the recipe above (plenty of fat) and don't work the dough too much.