Description
This classic shortcrust pastry dough recipe yields a tender and flaky base perfect for sweet tarts and pies. Made with simple ingredients like flour, butter, and sugar, this dough is easy to mix using a stand mixer and is blind baked to ensure a crisp texture. The recipe includes detailed steps for preparing, rolling, and blind baking the dough to achieve the ideal tart shell ready for your favorite fillings.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
Wet Ingredients
- 8 tablespoons cold butter, cut into cubes
- 1 egg yolk
- 1 tablespoon ice water
- 1 tablespoon cream (optional, can substitute with water)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: Using a stand mixer fitted with the paddle attachment, combine the all-purpose flour, powdered sugar, and salt in the mixing bowl. Mix on low speed until the ingredients are evenly incorporated.
- Add Butter: Add the cold butter cubes to the flour mixture. Beat on medium-low speed until the mixture resembles small peas in texture, being careful not to overmix. Chilling the butter cubes ahead of time is recommended if it’s a warm day to maintain proper consistency.
- Combine Wet Ingredients: In a separate small bowl, whisk together the egg yolk, ice water, cream (or water), and vanilla extract until blended.
- Form Dough: Pour the wet ingredient mixture into the stand mixer bowl with the flour and butter. Mix on low speed until the dough begins to pull away from the sides of the bowl and forms a cohesive ball.
- Roll the Dough: Lightly flour a clean surface and roll the dough into a 12-inch circle, ensuring it will fit your tart pan.
- Transfer Dough to Pan: Roll the dough around the rolling pin, then unroll it gently over the tart pan. Press and fit the dough carefully into the pan, ensuring the sides and corners are neatly shaped. Lift the dough as necessary to avoid tearing.
- Trim Excess Dough: Use the rolling pin to trim any excess dough hanging over the edges of the tart pan by rolling it across the top edge.
- Vent the Dough: Prick the bottom and sides of the dough with the tines of a fork to allow steam to escape during baking.
- Chill Dough: Refrigerate the tart pan with the fitted dough for 15 to 30 minutes to firm up the butter and prevent shrinking during baking.
- Preheat Oven: Heat your oven to 350°F (175°C) preparing for blind baking.
- Prepare for Blind Baking: Remove the dough from the refrigerator. Cut a piece of parchment paper into a 12-inch circle and place it on top of the dough. Fill the tart pan with sugar to weigh down the dough and press the sugar evenly to the edges.
- Bake Dough: Place the tart pan in the preheated oven and bake for 30 minutes or until the dough has turned a light golden brown and the edges are set.
- Remove Weight and Sugar: Carefully lift out the parchment paper with the sugar. The sugar may be slightly golden but can be saved and reused.
- Ready for Filling: The shortcrust tart shell is now fully blind baked and ready for your desired filling.
Notes
- Using cold butter is essential to achieve a flaky texture in the pastry.
- Chilling the dough before baking helps prevent shrinking and preserves the dough shape.
- Sugar is used as a weighting agent during blind baking and can be reused for future recipes.
- If you do not have cream, water can be substituted without a significant change in texture.
- Pricking the dough vents steam, preventing bubbles from forming while baking.
- For best results, use parchment paper and sugar rather than pie weights to ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: shortcrust pastry, tart dough, pastry dough, blind baking, homemade tart shell, dessert crust
