Sweet Tart Pastry

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Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is relatively foolproof, quick, and easier to handle.

SERVES Makes one 9- to 9 1/2-inch tart shell

TIME 1¼ hour, plus 2 hours chilling and 30 minutes freezing

Sweet Tart Pastry

WHY THIS RECIPE WORKS

For our sweet tart pastry recipe, we found that a single egg yolk and a tablespoon of cream gave the dough the necessary richness. Confectioners’ sugar produced a melt-in-your mouth texture in this recipe, which is formally known as pâte su...

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