Sweet Tart Pastry
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 shortbread-like. We set out in the test kitchen to achieve the perfect tart dough, one that we could use in several of our tart recipes.
We found that using a full stick of butter made tart dough that tasted great and was easy to handle, yet still had a delicate crumb. Instead of using the hard-to-find superfine sugar and pastry flour that many other recipes call for, we used confectioners’ sugar and all-purpose flour to achieve a crisp texture. Rolling the dough and fitting it into the tart pan was easy, and we had ample dough to patch any holes.