HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM
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Published 2019-08-20
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
🌟INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
📖 Get the printable recipe from my blog!:
pastryliving.com/a-perfect-tart-crust-from-scratch…
🌟LINKS TO WHERE YOU CAN GET THE BAKING TOOLS FROM:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
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🌟ANY QUESTIONS? Let me know!💬
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All Comments (21)
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Which one was your favorite look?? :) Feel free to ask in case you have a question!
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Basically, you are AMAZING! I love the detail you go into about the various options, in particular how & why they work. Nobody else does that. You rock!
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I don't know if I already said it,but here it is: thanks to you,my crust dough has gotten wayyy better and I was able to solve some issues (like having the crust way too thick). I also taught my mother in law some of your tricks. She was stunned that she never thought of them before (like poking the dough with a fork on the bottom or poking the edges). We do poke some types of doughs but there's this one recipe we use on Easter that she never thought of poking the bottom. Thank you
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I have been making pies and galettesfor the last year and am now moving into tarts. This was incredibly helpful. These crusts are all so fine and delicate. I can't wait to try this out next weekend!
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Your video was so helpful! I just finished making a tart shell using your recipe and tips and it came out beautifully. I can’t thank you enough!
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Thank you so much for the tips and recipie.it looks perfect.keep up the good work
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Fantastic tips- and so detailed! I love how you provided so many different options depending on what tools we might already have 😁
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the best and most comprehensive video on tart crusts! thanks so much!
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Amazing video with clear details and helpful tips. Thank you for sharing!
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Omg i've tried this recipe and is amazing, the tarts looks stunning, really crunchy and so so good! Thank you very much for sharing it with us!
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Wonderful, thanks for explaining everything in an uncomplicated manner.
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Thank you for the amazing recipes and even better explanations!
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Hi Aya, Wow this video is packed full of amazing tips! So informative. These tart cases look beautifully delicate and perfectly uniform, you have amazing skills! I can't wait to try!
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I’m so happy I found you teaching us how to make tart pastry💝📝
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What a beautiful job you did on all these. Thank you very much!
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Best you Tube I've ever seen. You explain perfectly, concisely and you sound terrific. Thank you! I learned what I was doing wrong.
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Thank you so much for this amazing tutorial. I have been struggling to make pastry using butter and egg, unable to achieve a dough that didn’t stick to my rolling pin or my table (or me!). I have always been told that I can’t make pastry because I have warm hands. You explained so clearly and demonstrated immaculately. Using my bread scraper has changed my pastry life. I made Tarte au citron tonight for the first time. It was amazing. I baked blind without ceramic beans! Thank you again
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Can’t wait to make this for quiche! I love quiche but never made one. Now I will. Thanks so much for this excellent video. Well done!
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Awesome video, I learned so much! Thank you for sharing this!
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I can’t believe how much I learned from you in just a few minutes. What an incredible video. I can’t begin to thank you enough. I’m deeply grateful for all the time and effort you put into creating your content to help people like me. This video has given me so much confidence that I feel pastry is no longer one of the dark arts! 🙏💕
