Sweet Tart Pastry

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SERVESMakes one 9- to 9 1/2-inch tart shell

TIME1¼ hours, plus 2 hours chilling and 30 minutes freezing

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WHY THIS RECIPE WORKS

The problem with most tarts is the crust—it’s usually either too tough or too brittle. While regular pie crust is tender and flaky, classic tart crust should be fine-textured, buttery-rich, crisp, and crumbly—it is often described as being ...

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