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tart crust baked

Basic Tart Crust Recipe

This basic tart crust is the perfect base for any tart you make! There are so many ways to fill it, and you can make it far in advance and freeze it for future use.
5 from 1 vote
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Prep Time: 10 minutes
Chill Time: 1 hour


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg
  • 4 to 6 tablespoons milk
  • vanilla custard filling (or your choice of filling)
  • fresh fruits (optional topping)


  • In a large bowl, combine flour, powdered sugar, and salt. Whisk to combine. Add your cold, cubed butter to the dry ingredients. Using a fork, pastry cutter, or your hands, cut the butter into the dry ingredients until you're left with a mixture that resembles coarse breadcrumbs. You can also use a food processor if you like.
  • Add your egg along with 4 tablespoons of milk to the flour/butter mixture. Stir together your ingredients until your dough starts to clump into larger pieces. When squeezed, it should feel soft and stick together easily without crumbling. If it crumbles, continue to add in 1 tablespoon of milk at a time until it comes together.
  • Shape your dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour before rolling. Once chilled, place the dough onto a lightly floured work surface, and roll out into about a 1/4 inch thick. This recipe makes 2 (9 inch) tarts or 18 to 20 mini tarts.
  • How to bake the tart dough: Preheat your oven to 350°F. Lightly flour a 9 inch tart pan or line a muffin tin with paper liners.
    If making a large tart, transfer your rolled out dough to your pan, pressing the dough into the bottom and up the sides of the pan. Trim any excess overhanging dough. Prick the bottom of your dough with a fork, and bake in the center of your preheated oven for 20 to 25 minutes, or until the crust is lightly puffed and golden brown along the edges.
    If making mini tarts, roll your dough and cut into smaller circles using a round cookie cutter that's slightly larger than your muffin tins. Transfer your individual cutouts into your prepared muffin tin, again, pressing the dough into the bottom and up the sides of the muffin cups. Prick the bottom of your crusts with a fork, and bake in the center of your preheated oven for 15 to 20 minutes.
    Cool completely before filling!


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