Sweet Tart Pastry

46 comments

Appears in America's Test Kitchen TV

Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is relatively foolproof, quick, and easier to handle.

SERVES Makes one 9- to 9 1/2-inch tart shell

TIME 1¼ hours, plus 2 hours chilling and 30 minutes freezing

has video

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 ...

Print