Tart crust recipe for 6 tartlets or large 9.5 inch tart (2024)

FAQs

Is a tart shell the same as a pie crust? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

If your pastry is hard and tough, this may because too much liquid was added or the pastry was over-handled, resulting in the development of gluten. If your pastry is too crumbly and hard to handle, this may be because too much fat was added, it was over-mixed or not enough liquid was added to bind the fat and flour.

Size: The most obvious difference between tarts and tartlets is their size. Tarts are larger, typically around 9-11 inches in diameter, while tartlets are smaller, usually around 2-3 inches in diameter. Crust-to-filling ratio: Because of their size, tarts usually have a higher crust-to-filling ratio than tartlets.

Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche.

General rules

Mix together the flour and salt by sieving. Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

The fillings used for tarts complement the crust. That said, there are two types of dough in the tart family. The sable dough, which is cookie crust-ish, uses egg, includes sweetener, but not in a way that overpowers the filling. The puff dough, which isn't sweetened, leans on the filling for flavor.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling.

How do you keep tart pastry crisp? ›

Par bake the shells, then egg wash with a mixture of 100 grams yolks & 10 grams heavy cream. The tart shells will keep for 48 hours easily.

Cream together sugar, salt, and butter in the bowl of a stand mixer with a paddle attachment. Add yolk and vanilla and beat to incorporate. Add flour and mix until a dough forms. Press dough squarely and evenly into the tart pan and trim off the edges.

While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart. Pies are served in the same dish they are made in, while tarts are often taken out and molded, if needed.

Can You Make a Tart with Pie Crust? The short answer is yes. There are a few things to consider: sable has more flavor than pie crust, so if you want the crust to add its own flavor to the dish, you may want to stick with tart dough.

In French cooking we make a difference between a tart pan (for quiches or fruit tarts with no filling) and a pie pan (for American style pies and cakes such as the NY cheesecake). You will find both sizes here: the tart pan is wider and shallow. The pie dish is smaller but deeper.

: a small pie or pastry shell containing jelly, custard, or fruit.