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A baked shortcrust tart

How to Make a Shortcrust Tart Dough

Tarts need a great crust and this Shortcrust Tart Dough recipe is quick and simple to make and results in a rich, buttery and tender pastry crust.
Course Dessert
Cuisine French
Keyword shortcrust pastry dough, tart dough
Prep Time 10 minutes
Cook Time 30 minutes
Chill time 15 minutes 15 minutes
Total Time 55 minutes
Servings 8 slices
Calories 204kcal
Author Jere@One Hot Oven



  • 1 ¼ cups Flour, AP
  • ¼ cup Sugar
  • ¼ tsp. Salt
  • 8 tbls. butter, cold
  • 1 egg yolk
  • 1 tbls. ice water
  • 1 tbls. cream optional, can use water
  • 1 tsp. vanilla


  • How to Mix the Shortcrust Dough
  • Using a stand mixer with the paddle attachment put the flour, sugar, and salt in the bowl and mix.
  • Cut the butter in cubes and then add to the bowl and beat on medium-low speed until the texture resembles coarse cornmeal. The butter pieces should be about the size of a pea. Do not overbeat.
  • In a small bowl add the egg yolk, water, cream, and vanilla. Mix together then add to the mixing bowl and mix on low until the dough pulls away from the sides.

  • Place the dough on a lightly floured surface and roll into a 12" circle to fit the tart pan.
  • Roll the dough around the rolling pin and place over the tart pan then unroll the dough and fit the pastry into the pan. Press the corners and edges of the dough to fit the pan
  • With the tines of a fork, press the tines into the dough to allow for venting.
  • Place the tart pan with the dough into the refrigerator and chill for 15 -30 minutes.

Blind Baking the Shortcrust Tart Dough

  • Preheat the oven to 350° F.
  • Weigh down the tart dough before baking to keep it from puffing up and losing its shape.
  • Remove the tart dough from the refrigerator and cut a piece of parchment paper in a 12" circle and press on top of the tart dough.
  • Fill the tart dough pan with sugar to almost the top and spread into a flat layer making sure to get to the edges.
  • Place the tart pan in the oven and bake for 30 minutes until you can see the top of the tart dough has turned light golden brown.
  • To remove the sugar, scoop out the sugar until it is easy enough to pick up the parchment paper from the tart without spilling sugar.
  • The sugar is still good and can be reused. It may appear a bit golden in color but it is usable.
  • You now have a baked tart ready for filling.


Shortcrust Pastry Dough Notes:
Keep all the ingredients cold
Instead of the cream you can use water
What ever method you use to mix the dough make sure not to overmix which makes the dough tough
Chill the dough before baking.
Make sure to weigh the dough down before baking so the dough will keep its shape.
If it is warm in your kitchen chilling the dough before rolling is a good idea, then rechill again before baking.


Serving: 1slice | Calories: 204kcal | Protein: 2.5g | Fat: 12.4g | Cholesterol: 57mg | Sodium: 157mg