Sweet crisp pastry dough and baking blind a tart shell

Here is a great sweet crisp pastry dough recipe I learned at pastry school. You can use it for so many recipes: pumpkin pie, lemon pie, raw fruit tarts, frangipane tarts, and even cookies.

Here, you don’t need any dried beans to bake the tart shell. You just have to butter the bottomless tart ring and let the dough harden at least an hour in the fridge before baking.



Makes a 9.5 inches diameter pie

  • 1 and 2/3 cup flour
  • 3/4 cup butter
  • 1/2 tsp salt
  • 3/4 cup icing sugar
  • 1/4 cup almond flour
  • 1/4 cup egg


Making the sweet crisp pastry dough

In a bowl, put the flour and butter cut into small pieces then crumble with your fingers into the flour, until there’s no more butter and you get like a wet sand mixture.

Add salt, sifted icing sugar and almond flour, and mix.

Add 1/4 cup beaten egg into the mixture and squash the dough with your palm against the table until it’s perfectly mixed.

Make a ball and flatten down to form a thick disc. It will be easier to roll out afterwards.

Wrap in plastic wrap and refrigerate at least one hour. It’s very important, so that the dough hardens and is easier to roll out.


Baking blind the tart shell

On a parchment paper, roll out the dough until 0.2 inches thick. Refrigerate 5 to 10 minutes.

Meanwhile, butter the bottomless tart ring with your finger or a brush.

Put the tart ring on a baking tray with parchment paper. Roll the pastry dough up on the rolling pin then unroll over the tart ring.

Gently press the dough into the corners of the tart ring then remove the excess dough. Prick the bottom of the dough with a fork.

Refrigerate for at least an hour. Again, it is very important so that the dough hardens and the tart shell edges don’t fall while baking.

Preheat the oven to 350°F.

Bake the tart shell for 15 to 20 minutes until golden and crispy.

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