Sweet Tart Pastry
9- or 10-inch tart shell or 42 to 48 tartlets
- 2 1/2 cups all-purpose flour
- 1/3 cup Domino® Granulated Sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter or margarine cut into small pieces
- 2 large eggs
In a medium mixing bowl, stir together flour, sugar and salt. Using a stand mixer with the paddle attachment, a pastry blender or your hands, add in butter and combine; dough will appear very crumbly at this stage. Add eggs one at a time, mixing well after each addition, until dough forms.
Shape dough into a disk and wrap in plastic wrap. Refrigerate 3 to 4 hours or overnight.
For tartlets, roll dough on lightly floured surface to 1/8-inch thickness. Cut dough to fit approximately 2 1/2-inch tartlet pans. Press dough into bottom and up sides for each tartlet pan. Prick dough lightly and bake for about 8 to 10 minutes or until pastry in golden.
For large tart, preheat oven to 350°F. Lightly grease tart pan with cooking spray and or line the bottom with parchment paper. Roll dough out on lightly floured surface to 1/4-inch thickness. Fit into tart pan. Place in the center of your oven and bake for 25 to 30 minutes or until the crust is lightly golden brown and the center of the tart looks dry.
Cool completely and fill with your favorite filling and fresh fruit.
Note: Pastry shells can be baked ahead and stored in the freezer in an airtight container.
Check out our recipe for Mini White Chocolate Blueberry Tartlets.