I always prefer making plain tart shells as they can be used fto prepare sweet as well savoury tarts. Ever since I made the Apple Tart Maman Blanc, I got hooked on to the pastry recipe that I have never looked elsewhere. I got the recipe from Raymond Blancs Kitchen Secrets. The recipe yields approximately 16-18 tart shells. The tart shells cane be made well in advance and be stored in an airtight container. It can also be frozen.
As you can see from the pictures, I have used the shells for sweet as well as savoury tarts. I shall be sharing the filling recipes subsequently. Moving on to the tart shell recipe 🙂
Source: Raymond Blancs Kitchen Secrets
- 250 gms Flour
- pinch Salt a
- 125 gms unsalted butter Diced (I used salted butter and omitted salt)
- 1 teaspoon water Cold
- 1 Egg
- For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture.
- Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.
- Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined.
- Roll into a ball and cover the dough with plastic wrap. Chill in the refrigerator for 30 minutes. .
- Preheat the oven to 180C. Place a baking tray into the oven to preheat.
- Take the dough and place a small portion of the dough into the tart mould. Press the dough and spread it across the mould evenly.
- Prick the bottom with a fork. Prepare rest of the tart shells in the similar fashion.
- Cover and refrigerate for 20 minutes. Remove the tart shells from the refrigerator.
- Bake them in the preheated oven for 15- 20 minutes or till golden brown on the sides.
- Immediately turn over the shells onto a cooling rack and allow to cool.
- You can store them in an airtight container at room temperature or freeze them.