Tart dough this easy means pastries for everyone, all the time!
We like things that are easy and we like things that are dessert. Thankfully, this tart dough checks all the boxes for us! Chilling everything-- even your food processor blade-- will help everything come together without turning into a too-soft mess. This dough freezes exceptionally well, shaped into a disc and wrapped tightly in cling wrap, then tucked into a freezer-safe zip-top bag.
You can use this dough in one large tart or to make 4-6 individual tartlets, depending on their size.
- 1½ cups 225 g all-purpose flour, plus extra for work surface
- 2 Tbsp granulated sugar
- ½ tsp salt
- 6 Tbsp cold butter chopped
- 2 Tbsp cold shortening
- ¼ cup 60 ml ice water
- 1½ cups 250 g dried beans, for blind-baking
- Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter mixture is in the size of peas.
- Add the ice water 1 Tbsp at a time and process until the dough comes together. Transfer to a well-floured work surface and form into a disk. Wrap the disk in plastic and chill for at least 30 minutes.
- To freeze: Double wrap in plastic. Label with date, and transfer chilled disc into a zip-top freezer bag. Store in freezer until ready to use.
- To use: Roll and bake to recipe’s specifications. Recommended: Blind bake at 375° F for 10 minutes on full-size tart recipes, or at 375° F for 7 minutes for tartlet recipes.