Description
This classic homemade tart crust recipe uses a simple 3:2:1 ratio for a flaky, buttery, and versatile pâte brisée. Ideal for sweet and savory tarts, quiches, and more!
Ingredients
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200g (1⅓ cups) all-purpose flour
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½ tsp salt
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100g (7 tbsp) very cold unsalted butter, cubed
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65ml (¼ cup) very cold water (add gradually)
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Optional: dried herbs or spices (cumin, paprika, oregano, chili flakes)
Instructions
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Pulse flour and salt in a food processor.
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Add cold butter and pulse until mixture resembles coarse crumbs.
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Gradually add cold water while pulsing until dough begins to clump.
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Form dough into a disc. Let rest for 10 minutes at room temp.
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Roll out to 3–4 mm thickness between parchment paper.
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Chill dough in the fridge for 1 hour.
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Transfer to tart pan, trim edges, and dock the base with a fork.
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Chill again for another hour.
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Blind bake at 180°C (350°F) for 15–20 minutes with weights.
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Remove weights and bake 5–10 more minutes. Cool before filling.
Notes
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For extra crispiness, brush base with egg yolk and bake 2 more minutes.
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Add herbs or spices to match your filling.
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Don’t skip chilling — it prevents shrinkage and tough texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Basics, Pastry
- Method: Baking
- Cuisine: French, European