Perfection! This pastry crust is so flaky and delightful that it will make you happy as you eat it! This time I (Sophie) made mini tarts, but they can be made into regular sized tarts just as easily. The tart can be frozen for up to one month and filled at any time for dessert. We hope you enjoy it!
1 ½ cups butter, room temperature
1 cup granulated sugar
2 large eggs
4 cups all-purpose flour
½ teaspoon salt
Makes: 2 (9-inch) tart shells
1. Preheat the oven to 350*F.
2. In a stand mixer with a paddle attachment *, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
3. Add the eggs one at a time and beat after each addition. Scrape down the sides of the bowl.
4. Turn the mixer to low and slowly add the flour and salt until fully combined. Turn the mixer to high and mix until the dough pulls from the sides of the bowl and comes together.
5. Shape the dough into two equally sized disks about ½ inch thick each and wrap separately in plastic wrap. Refrigerate for at least 2 hours or overnight.
6. Use a rolling pin to roll one chilled disk of dough out to about ¼ inch thick. Carefully transfer to tart pan. Press into place lightly.
7. Roll the rolling pin across the top of the tart pan to trim the top edge of the tart shell and give a clean edge. Poke the bottom of the tart shell with a fork to prevent air bubbles from forming when baking.
8. Repeat steps 6 and 7 with the second disk of dough.
9. Bake in the preheated oven for 25 minutes or until the tart shells are light golden brown.
10. Remove from the oven and allow to cool slightly in the pans then transfer to wire racks to cool completely.
*If you don’t have a stand mixer, make sure to use a really strong hand mixer!
Recipe Taken From:
Daykin, Rosie, and Janice Nikolay. “Short but Sweet Pastry.” Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery. N.p.: n.p., n.d. N. pag. Print.