Print Recipe

Sweet Buttery Tart Pastry


I use this for pies and tarts as it's incredibly awesome to even eat alone! Plus, it's easier to pat in dabs instead of all that rolling! RICH!


  • 1 2/3 cups unbleached all-purpose flour
  • 1/4 cup very fine granulated sugar
  • 1/2 teaspoon salt
  • 10 tablespoons sweet butter, chilled
  • 2 egg yolks
  • 1 teaspoon vanilla extract


  1. In a large mixing bowl, sift the flour, sugar and salt.
  2. Add the chilled butter and cut in with a pastry blender, to resemble coarse meal. (You can also rub the butter and the dry ingredients together to achieve the same effect.)
  3. Stir egg yolks, vanilla extract and water together in a small bowl and add it to the flour mixture, blending in with a fork.
  4. Shape dough into a ball, working quickly.
  5. Place the ball of dough on a pastry board. With the heel of your hand, push about 1/4 cup of dough away from you into a 6- to 8-inches thin streak of dough; repeat until all the dough has been smeared. Scrape dough together; re-form a ball, wrap in wax paper and chill for 2 to 3 hours.
  6. Roll out dough between 2 sheets of wax paper (or a floured pastry cloth and a floured cloth cover on rolling pin) into a round large enough to line your pan. Work quickly so that the dough doesn't become too sticky.
  7. Line either an 8- or 9-inch false-bottom tart pan with the dough, fitting it loosely into the pan and pressing it to fit all sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to the inside and press into place with your fingers. Chill.
  8. Follow tart recipe or follow this step.
  9. Heat oven to 425 degrees F.
  10. Line dough in the tart pan with a piece of aluminum foil or wax paper and fill it a little with rice or dried beans.
  11. Bake for 8 minutes.
  12. Remove foil and beans.
  13. Prick the bottom of the dough with a fork in several places.
  14. For a partially baked shell, return to oven for 3 to 4 minutes linger.
  15. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.

Posted by artsycook at


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.