Elevate your baking game with this simple, foolproof Tart Crust Recipe—perfectly crumbly, buttery, and just the right touch of sweetness.
One sticky summer, I took a road trip through the Midwest and happened upon Beth Howard, a pie baker and perennial judge at the Iowa State Fair. She had lived in the iconic house depicted in Grant Wood’s famous painting American Gothic, transforming it into a hub for pie-making classes and events.
I spent a morning at her 100-year-old farm, where she taught me to make my own crust with the firm authority of a drill sergeant. As we worked, her confidence was infectious—she insisted I never shrink away from tackling a homemade crust. “It makes all the difference,” she said, and she was right. That day, I left not just with a pie but with a newfound belief in the magic of baking from scratch.
This experience also inspired me to start making my own tart crusts. This particular tart crust recipe is crisp, short, and buttery with a thick and flaky texture. A melt-in-your-mouth flavor adds to the decadence of this homespun classic.
Is Tart Crust Healthy?
Tart crust is not a particularly health-focused thing to bake. Ingredients like all-purpose flour, powdered sugar, and unsalted butter are high in carbohydrates and saturated fats. Additionally, it uses milk and an egg, which add to the fat and calorie content. But are you eating a tart every day? Pull this one out for a special occasion and savor the splurge.
What Is The Difference Between A Pie And A Tart?
Pies and tarts share a similar concept but differ in depth, structure, and presentation. Pie crusts are light and flaky, typically baked in deeper dishes with sloped sides, often 2–3 inches deep. This allows for generous fillings, like juicy fruits or creamy custards, and they often include a top crust or lattice.
Tart crusts, on the other hand, are shallower, usually 1–2 inches deep, and made in pans with straight or fluted edges. They can be flaky and light, but typically are thicker and sturdier, with added ingredients like sugar, eggs, or milk, creating a firm, crumbly texture that holds its shape.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 pinches salt
- 1-2 teaspoons milk
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
INSTRUCTIONS
Mix
Combine dry ingredients with milk and butter; add egg.
Chill
Refrigerate dough for firmness.
Bake
Roll, shape, and bake until golden.
Devour!
FAQs & Tips
Raw tart dough can be wrapped in plastic wrap and refrigerated for up to 5 days. To freeze, raw tart dough should be covered tightly with several layers of plastic wrap then set inside a freezer-safe zip bag. Remove excess air and freeze for up to 3 months. A baked tart crust can be covered and kept at room temperature for up to 3 days. It can also be stored in the freezer for 2 months if sealed in an airtight container.
I highly recommend mixing the dough with your hands to get a feel for how the dough is coming together. Do not overmix, or it can become tough and chewy. You want a slightly crumbly dough that sticks mostly together. The more times you make pastry dough, the better you will become at detecting the perfect stopping point.
You’ve nailed the perfect crust—now it’s time to top it! For a classic sweet tart, try filling it with chocolate or vanilla pastry cream, custard, pudding, or chocolate ganache. You can also partially bake the crust, then add fillings like crème brûlée, pecan pie filling, pumpkin, or cheesecake batter before baking it again. Top with fresh fruits like berries, figs, or even citrus slices for a vibrant finish. If you’re making a savory tart, use 1 teaspoon less sugar in your dough. Consider fillings like fresh tomatoes with mozzarella, goat cheese and figs, or ricotta with caramelized onions. The possibilities are endless!
Serving Suggestions
Now that you have that delicious tart crust just waiting to be devoured, consider pouring this sweet and luscious Peach Pie Filling over the top. You can also turn your crust into a Vegan Chocolate And Pistachio Tart, or a sweet Neapolitan Chocolate Tart.
By now, you also know making your own crust is a simple way to increase the tastiness of your dish and impress your guests. You may also want to try our classic Pie Crust and Quiche Crust to round out your crust skills.
Tart Crust Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 pinches salt
- 1-2 teaspoons milk
- 1/2 cup unsalted butter cold and cubed
- 1 large egg
Instructions
-
In a large bowl, whisk together flour, powdered sugar, and salt.
-
Add 1 teaspoon milk and 1/2 cup cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, blend until the mixture resembles coarse breadcrumbs.
-
Mix in the egg until the dough begins to clump together. If there are still dry crumbs in the bottom of the bowl, add a little milk at a time until the dough clumps together without being dry.
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Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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On a lightly floured surface, roll out the dough to about 1/4 inch thick and fit it into a 9-inch tart pan. Trim excess dough.
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Prick the bottom of the dough with a fork and then freeze the dough, covered, for 45 minutes.
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Bake in a preheated oven at 375°F for 20-25 minutes or until golden brown.
Nutrition
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