It sounds like there are large pockets of butter that melted, so it’s important that the dough is mixed well enough. Preheat oven to 350 F or 325 F for a dark pan. Thank You! Hi Barbara, I use this recipe to make an 8 or 9-inch tart. Making homemade tart crust may seem scary to many people, and whenever I try to explain to someone how it’s done, I usually lose them at the ‘blind baking’ or ‘pie weights’ part. My teenage son said they were amazing. Freeze 30 additional minutes. Line tart shell with foil or parchment paper and fill with pie weights. I’m excited to try it out and make my first tart! Add flour and mix until just combined. gonna make it for the family tmw! I made it with your suggestion 1 egg yolk and 2 tbsp of heavy cream. Hi Joanne, You mean the egg yolk with a bit of heavy cream? Blind baking would prevent your crust from becoming soggy. Keep everything from your countertops to your dining room chairs germ-free. Yes, you can! Shiran, I would love to share a picture with you! Hi Shiran, Hello from Canada!!! Add just enough ice water to form a dough. I was looking for the ultimate lemon tart as those recipes I had tried had included heavy cream to be whisked to be added into filling. This looks like a great recipe! If the dough is soft, you probably just need to cook it for longer. If you don’t have a food processor, you can do this by using a pastry cutter. I’m planning on visiting Portugal soon! Want more tasty and festive holiday cookie recipes and tips? If you don’t want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge. My pans are 5” wide, if that helps! Hi David, it sounds like the dough was too cold, because you mentioned that the texture was good before you put it in the fridge. Hi, Shiran 🙂 after 6 terribly bad tart crusts, your recipe rocked! But for mini tarts I will double the recipe to make sure I have enough dough, just in case 🙂. Can’t wait to try this recipe! The dough looks great and easy to work with, but the full bake cook time was too long for me. Literally two pulses extra and it was ruined.☹️ Going back to a shortbread dough. To thaw, place in in the fridge overnight/for several hours. Hi Shiran, I am so glad I stumbled into your beautiful site. i will try your crust coz it seems fancy perfect, I don’t have one just yet 🙂 I’m thinking of it though! To make the crust, preheat your oven to 400ºF and coat an 11-inch or similar-size tart pan with olive oil spray. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Hey Shiran, I’m using your recipe now. First, the tart shrinked a bit in the pan, which meant that the top of the edges of the tart were a little uneven and not as crisp and level as your tart. Hi. I made a courgette tart!! Bake crust for 20 minutes, until foil no longer sticks to the dough. I have 4 inch tartlet pans – I assume I can use those just the same as a full size tart pan? This recipe is so easy (I decided to go with adding an egg yolk & 1 1/2 T of heavy cream) and it was just perfect!! Great crust, wonderful with your lemon filling. Do you have a recipe for it?Thanks again ! Adore this recipe…came out so well…flaky, buttery, sweet…the perfect texture…thank you Shiran!!! Classic tart dough is usually enriched with eggs or egg yolks. If using the 10”, how much should I increase the recipe? It was the perfect tart crust! Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Tried many of your recipes btw – love your blog! I’m so glad you like my pizza recipe! You likely wash your hands several times a day, but are you doing so effectively? Fit into a fluted 10 1/2- x 3-inch-deep round tart pan; trim excess pastry along edges. Thank you! Will the dough still work? When the shell is completely tucked in place, firmly roll your rolling pin over the top of the tart pan, using the pan’s sharp edges to trim off the excess dough. I start by creaming butter and powdered sugar. Transfer crust to a wire rack and remove weights and foil. You can keep it in the fridge, tightly wrapped, for up to 1-2 days. Perfect recipe!! I have one question though, if a recipe does not require the tart shell to be par-baked, would Paule’s recipe work without par-baking? I’m thinking pastry beginners like me might want to avoid using icing sugar for this tart crust & go for the granulated sugar instead. Would leaving it out for a bit help, or putting the tart in just long enough so the curd was set? thanks! please help. Just perfect. Roll the rolling pin over the rim of the tart pan to trim off the excess dough. this website. I just wanted to thank you for a phenomenal recipe! It would perfect for Christmas, Yes! Perfect. It’s crumbly and sweet with a firm cookie-like texture. Now years later I have finally gotten it right thanks to you! I do it with hand will that help or do you have any tips for that. It was fantabulous. I mention in the instructions that if the dough is cold, it’s best to let it sit on the counter for a few minutes to soften slightly for easy rolling. Would it be best to line it with foil? It IS non-stick. Girl, you are so talented! Do I still need to use pie weights? They came out pretty poofy, so while they were still hot, I used a small round measuring cup to press down and give me back that bowl shape. I just made the curd. Hi, unfortunately you can’t make dough in a blender, but you can use a pastry cutter if you have one. wondering if you could make these individual tarts in cupcake tins? I will need to increase the recipe to accomodate the larger pan. And what would be the best way to keep it from freezer burn? 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