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Easy Quick Tart Recipe with Perfect Flaky Homemade Crust for Beginners

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A simple and quick tart recipe featuring a buttery, flaky homemade crust that’s perfect for beginners. Customizable with fresh fruit or other fillings, this tart is ideal for any occasion.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 1 cup (227g) unsalted butter, cold and cut into cubes
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 4 to 6 tablespoons (60–90 ml) ice water
  • 1 teaspoon vanilla extract (optional)
  • Fresh fruit (berries, sliced apples, peaches) for filling
  • 1/4 cup (50g) sugar for filling
  • 1 tablespoon (8g) cornstarch
  • 1 teaspoon lemon juice

Instructions

  1. In a large bowl, whisk together 2 1/2 cups (310g) of all-purpose flour, 2 tablespoons sugar, and 1/2 teaspoon salt.
  2. Add 1 cup (227g) cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces.
  3. Drizzle in 4 tablespoons (60 ml) of ice water and 1 teaspoon vanilla extract (optional). Gently mix with a fork, adding more water a tablespoon at a time until dough just holds together when pinched.
  4. Turn the dough onto a lightly floured surface and shape into a flat disk about 1-inch thick. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes (or up to 2 hours).
  5. Lightly grease your 9-inch (23cm) tart pan. Remove dough from fridge and let it sit for 5 minutes if too firm to roll.
  6. On a floured surface or between two sheets of parchment, roll dough into a circle about 12 inches (30cm) wide and 1/8-inch (3mm) thick. Carefully transfer to the tart pan, pressing gently into corners and trimming the edges.
  7. Prick the bottom of the crust with a fork to prevent bubbles. Line with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes.
  8. Remove weights and paper, bake 5 minutes more until lightly golden.
  9. Toss fresh fruit with sugar, cornstarch, and lemon juice. Spoon evenly into the pre-baked crust.
  10. Return tart to oven and bake for 25-30 minutes at 375°F (190°C), or until fruit is bubbly and crust edges are golden brown.
  11. Let the tart cool on a wire rack for at least 20 minutes before slicing.

Notes

Keep butter and water ice-cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Blind bake the crust to prevent sogginess. Cover crust edges with foil if browning too quickly. Let tart cool before slicing to allow juices to thicken.

Nutrition

Keywords: tart, flaky crust, homemade crust, quick tart, easy dessert, fruit tart, beginner baking

Find it online: https://blipflavor.com/easy-quick-tart-recipe-with-perfect-flaky-homemade-crust-for-beginners/