Skip to content
Homemade tart dough
Baking

Homemade tart dough

Crisp and buttery tart dough with just a few ingredients. A classic base recipe that gives a firm and flavourful shell for both savoury and sweet tarts.

EverydayDinnerFamily TimeWeekendLunchSummer
Shopping List
Rate:
0.0 (0)
35 min total
1 servings
Very Easy

Ingredients

servings
Units

  • Tart dough

    • 10.6 oz Wheat flour
    • 5.3 oz Cold butter
    • 1 stk Egg
    • 2 tbsp Cold water
    • ½ tsp Salt

Instructions

  1. 1

    Rub butter into flour

    1. Combine flour and salt in a bowl.
    2. Rub the cold butter into the flour until it resembles coarse crumbs.
    5 min
  2. 2

    Bring the dough together

    1. Add egg and water.
    2. Quickly bring the dough together without over-kneading.
    5 min
  3. 3

    Chill the dough

    1. Wrap the dough and chill for at least 30 minutes.
    30 min
    freeze
  4. 4

    Bake the shell

    1. Roll out the dough and line a tart tin.
    2. Prick the base with a fork.
    3. Blind bake at 200°C for 15–20 minutes until lightly golden.
    20 min
    200°C

Explore more

More baking recipes

Details

Nutrition

Calories

320kcal

Protein

6g

Fat

20g

Carbs

30g

Serving Size

120g

Dietary

Allergens

GlutenMælkÆg

Serving

Suggestions

  • • Use as a base for both savoury tarts and sweet fruit tarts.

Drink Pairings

  • • non-alcoholic: Coffee

Side Pairings

  • • Green salad

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Cool completely. Keep covered at room temperature 1–2 days, or in a box in the fridge if the filling is creamy.

Tips

Preparation

  • • Can be frozen for up to 3 months.

Cooking

  • • Work quickly with the dough so the butter does not melt.

Serving

  • • Let the shell cool before adding the filling.

Variations

Flavor

  • Mild and buttery

Health

  • Pastry

Method

  • Oven-baked

Toppings

  • Filling of your choice

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla