Pastry For 9-Inch Tart

Pastry For 9-Inch Tart


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 1   Average: 5/5]

Chilling a tart crust before baking helps it retain its shape.

  • 1 Cup Unbleached Flour
  • 1/4 Teaspoon Salt
  • 6 Tablespoons Cold Butter (Cut Into Pieces)
  • 1 Tablespoon Vegetable Shortening
  • 2 To 3 Tablespoons Ice Water
  1. In large-size bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle with ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
  3. Shape dough into disk. Wrap in plastic wrap. Place in fridge for 30 minutes or up to overnight. If chilled overnight, let stand 30 minutes at room temperature before rolling.
  4. Roll dough into 11-inch round. Ease dough into 9-inch tart pan with removable bottom. Fold overhand in and press dough against side of pan so it extends 1/8 inch above rim. Proceed as directed. Makes enough pastry for one 9-inch tart shell.
  5. Makes 1 Pastry for 9-Inch Tart
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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