Basic Short-Crust Pastry

Basic Short-Crust Pastry

1 9 and 1/2-inch tart crust
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.

Ingredients

  • all-purpose flour

    about 1 cup

    145 g
  • kosher salt
    ½ tsp
  • cold unsalted butter

    cut in 1/8-inch pieces, 1/4 pound

    1 stick
  • ice water
    3 tbsp

Directions

  1. 1

    Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.

  2. 2

    Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.

  3. 3

    To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.

  4. 4

    Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Basic Short-Crust Pastry

Basic Short-Crust Pastry

5.0(1.0k)10 min1 9 and 1/2-inch tart crust1268 cal

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About this Recipe

Tired of lackluster store-bought tart crusts? Discover how easy it is to make your own basic short-crust pastry in just 10 minutes, elevating any tart to bakery-level quality without the fuss.

Resist the urge for pre-made options; this recipe proves homemade pastry always tastes better. Its incredibly quick preparation and the convenient option to make it ahead—even freezing it already rolled out in the tart pan—make it an essential skill for any home baker looking to save time without compromising on flavor.

With this simple recipe, you'll create a beautifully tender and flaky foundation, perfect for both sweet and savory tart fillings. The dough comes together effortlessly, setting you up for success with a reliable crust that holds its shape and delivers a rich, buttery flavor. This classic short-crust pastry is designed to be straightforward, ensuring excellent results even for those new to baking from scratch.

This plan-ahead short-crust pastry is incredibly versatile, serving as the perfect base for anything from elegant fruit tarts to hearty quiches. While specifically yielding one 9 and 1/2-inch tart crust, its neutral flavor profile means you can pair it with a vast array of fillings to suit any occasion or craving. For different dietary needs, consider exploring alternative flours or fats, though this classic butter-based recipe offers unmatched flavor and texture.

A perfectly baked tart, featuring this homemade short-crust pastry, makes an elegant dessert or a satisfying main course. It's ideal for entertaining guests or simply enjoying a delicious meal at home.

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