Flaky Tart Dough

By Recipe developed for Sur La Table’s Cooking Classes
Images
Flaky Tart Dough
Serves
Makes 1 (9-or 10-inch) tart crust
Ingredients
  • 1¼ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • 1 stick (4 ounces) cold unsalted butter, cut into ½ inch cubes
  • 3 to 4 tablespoons ice water


Procedure
This recipe produces a simple, lightly sweetened tart shell that can be used with all types of dessert fillings. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month.

Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.


Flaky Tart Dough

By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 1 (9-or 10-inch) tart crust
Ingredients
  • 1¼ cups unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • 1 stick (4 ounces) cold unsalted butter, cut into ½ inch cubes
  • 3 to 4 tablespoons ice water


Procedure
This recipe produces a simple, lightly sweetened tart shell that can be used with all types of dessert fillings. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month.

Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.


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