Don’t these look beautiful? If pies and tarts have fascinated you like they fascinates me, let’s learn about them.
Now what is a pie and what is a tart and how are they different? Pies and tarts can both have either a sweet or savoury filling. A pie would usually have only a bottom crust, or only a top crust or even both a top and a bottom crust.
A tart on the other hand, only has a bottom crust. Tart crusts are supposed to be crumbly and pie crusts are supposed to be flaky and crisp. The dough for both of these is different.
Today I’m going to make a basic tart dough. All you need for this is flour, butter, water and sugar or salt. You can make a big batch of dough and freeze it for months. Use whenever you want.
If you are planning to make a pie or tart with a sweet filling then it helps to add some sugar to the dough. I am going to make a few yummy pies and the recipes for which are coming up very soon so stay tuned.
I have here used a stand mixer to make this dough, because that gets the job done a lot more easier, but you can also use your hands for the purpose.
Here’s what you need:
- 3 cups of flour
- 2 tbsp of sugar
- 220 gm of butter
- 8 to 10 tbsp of ice cold water
- 1 tsp of salt
How to make it:
- To make the tart dough, we are first going to add in the flour, followed by the sugar and salt into the stand mixer and pulse it to let it all combine well together for 30-40 seconds.
- Afterward, scrape off the mixture that is stuck to the side of the mixing bowl and let the stand mixture mix it all again.
- Next, turn the speed of the stand mixer to the lowest setting and start by adding butter cubes, one by one. As you add more and more of the butter, keep increasing the speed. Here, you need to make sure that the flour and the butter are combined well together into a crumbly mixture.
- Now add in the ice-cold water, little at a time, and keep the mixer running on slow speed till it forms a wet dough-like consistency.
If you are making this dough with your hands, you don’t have to knead the dough. Just make sure all the ingredients combine well into a uniform crumb like mixture.
- It’s time to take the mixture out of the mixing bowl onto a cling film. Pat the mixture on the cling film with your hands to make it even. However, you still want to make sure that there is minimal use of your hands in this process. If you see any speckles of butter that have not been combined into the flour, don’t fret about it.
Similarly, even if you are making this dough with your hands, you need to make sure that there’s minimal usage of your hands. You need to pat the dough down on the cling film as explained above.
- Let this clingfilm covered mixture rest in the fridge for 30 minutes.
Rolling out the crust
- After 30 minutes, it’s time to roll out the tart dough. The best way to do so is by keeping it between two layers of clingfilm and then start rolling it till it becomes 3/4th of an inch in thickness.
- Your Tart Dough is ready! Layer it with some of your favourite filling, bake and serve!
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
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Tart Dough
Ingredients
3 cups of flour
2 tbsp of sugar
220 gm of butter
8 to 10 tbsp of ice cold water
1 tsp of salt
Directions
- To make the tart dough, we are first going to add in the flour, followed by the sugar and salt into the stand mixer and let it all combine well together for 30-40 seconds.
- Afterward, scrape off the mixture that is stuck to the side of the mixing bowl and let the stand mixture mix it all again.
- Next, turn the speed of the stand mixer to the lowest setting and start by adding butter cubes, one by one. As you add more and more of the butter, keep increasing the speed.
Here, you need to make sure that the flour and the butter are combined well together into a crumbly mixture. - Now add in the ice-cold water, little at a time, and keep the mixer running on slow speed till it forms a wet dough-like consistency.
- It’s time to take the mixture out of the mixing bowl onto a cling film. Pat the mixture on the cling film with your hands to make it even. However, you still want to make sure that there is minimal use of your hands in this process.
If you see any speckles of butter that have not been combined into the flour, don’t fret about it. - Let this clingfilm covered mixture rest in the fridge for 30 minutes.
- After 30 minutes, it’s time to roll out the mixture.
The best way to do so is by keeping it between two layers of clingfilm and then start rolling it till it becomes 3/4th of an inch in thickness. - Your Tart Dough is ready! Layer it with some of your favourite filling, bake and serve!