My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, June 6, 2012

Tart Pastry

This is the Tart Pastry for the Blueberry Custard Tart or any tart requiring a basic European-style crust. This is for lining those tart pans with a removable bottom.

Tart Pastry
Makes one 9-inch tart shell
print recipe

1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter at room temperature, cut into small pieces
A mixture of 1/2 teaspoon vanilla extract and 3 tablespoons water (omit for savory tarts)

Stir the flour, salt, and sugar together in a bowl, then work in the butter with your fingers, or a mixer until it makes fine crumbs. Don't let it become completely smooth, though. Stir in enough vanilla-water to pull the dough together. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.

To line the pan, roll the dough out into a 9-inch circle then set it in the pan. Using the heel of you palm, press the dough up the side. If some pieces are too long, break them off and add them, as needed, to areas that are too short. The sides should be about 1/4 inch thick, rise 1/4 rise above the rim, and be slightly thinner at the base of the pan.. This way, when the dough slumps during the baking, this shallow space will be filled evenly instead of being overly thick and underbaked. This is way too much information. Just put it in the pan, it will be fine. Carefully set the tart shell in the freezer to harden.

Tart shells are nearly always prebaked before filling. To prebake a tart shell, preheat the oven to 400 degrees F. Place the frozen shell on a sheet pan and bake until set and lightly browned about 25 minutes. Check it several times for swells and prick any large bubbles with the tip of a knife.


  1. You know I have only made one pastry all my life, the one my mum and gramma made.I, like my gramma baked 10 pies everyday for three months every summer for years, 15 years for me and 45 years for gramma, I think its time for a change, I do love making pies, I just don't have to make that many at a time now, this sounds really nice,

  2. I'm always afraid to make pastry/tarts...however, I have so much faith in you, I may attempt this over the weekend...:)JP


Note: Only a member of this blog may post a comment.