This Tarte Pastry has to be the easiest and tastiest in the whole world! 4 ingredients and 10 minutes from start to finish. A classic tarte pastry ideal for fruit, cream fillings, jam fillings, or pastry cream fillings like the filling for Lemon Honey Tarte, yum!
If you have a stand mixer, use the paddle beater and start with sugar, butter and egg yolk, beat until combined, then add the flour until the dough comes together, 5 minutes and you're done.
Degree of Difficulty
1stickunsalted butter (1/4 lb)
all-purpose flour for rolling
Servings: tart shell
Gather all ingredients before starting recipe.
Soften butter to room temperature.
Add 1 cup flour to a deep bowl and make a well in the center.
Add softened butter, egg yolk and sugar into the well in the flour and work the mixture until its smooth.
Gradually work the flour into the egg mixture and when you have large crumbles, turn it onto a floured board or parchment paper.
Knead the dough into a ball and wrap in cling wrap. Refrigerate for an hour.
Pre heat oven to 400°F.
After about an hour, roll out the dough between two sheets of parchment paper to the shape and size to fit your cake pan with a removable bottom. Make the size about an inch larger than the bottom of the pan to allow the pastry to come up the sides of the pan.
Prick the dough all over with a fork and cover with aluminum foil. Top the foil with dried beans. (You can omit the aluminum foil and beans if you check the dough after 5 minutes. If the dough appears to be rising, prick the dough with a fork again.)
Bake until the edges start to turn golden, about 5 minutes. Remove foil and beans. Bake for another 5 minutes to brown the shell all over.