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SWEET CRUST PASTRY
Michelle Sam
Step-by step guide to make an easy sweet pastry crust that is versatile for any tart. Can be made by hand or food processor.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Dessert
Cuisine
American
Servings
8
servings
Calories
291
kcal
Ingredients
Metric
US Customary
1x
2x
3x
Pastry
▢
110
grams
unsalted butter
▢
67
grams
sugar
⅓ cup
▢
1
egg
extra large
▢
240
grams
all-purpose flour
2 cups
▢
1
tsp
baking powder
▢
⅛
tsp
salt
omit salt if using salted butter
Instructions
Crust by Hand
▢
Preheat oven to 400° fahrenheit or 204° celcius
▢
Cream butter and sugar
▢
Beat eggs
▢
Sift dry ingredients
▢
Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
▢
Press into 1 13" round tart pan or pan of your choice. Pan should have a removable bottom.
▢
Poke a few holes on the bottom of the crust. Bake for 5-8 minutes or until crust starts to brown
Crust with Food Processor.
▢
Preheat oven to 400° fahrenheit or 204° celcius
▢
In food processor, combine butter and sugar and blend
▢
Beat eggs
▢
Sift dry ingredients
▢
Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
▢
Press into 1 13" round tart pan or pan of your choice. Pan should have a removable bottom.
▢
Poke a few holes on the bottom of the crust. Bake for 5-8 minutes or until crust starts to brown.
Notes
This pastry recipe makes enough for:
One 13" tart pan or
Two 14" x 4" rectangular tart pans or
Three small 8" diameter pie pans.
Nutrition
Calories:
291
kcal
Keyword
pastry for tart, sweet pastry crust
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