Delicate crisp tart shells (Printable Version)
Light and crispy shells crafted for savory fillings, perfect for appetizers or elegant meals.
# What You Need:
→ Dough
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 teaspoon fine sea salt
03 - 1/2 cup unsalted butter, cold and cubed (115 g)
04 - 1 large egg yolk
05 - 2 to 3 tablespoons ice water
→ Optional Flavor Enhancers
06 - 1 teaspoon dried herbs (thyme, rosemary, or herbes de Provence)
07 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and optional dried herbs and black pepper.
02 - Add cold unsalted butter cubes and cut them into the flour mixture using a pastry blender or fingertips until it resembles coarse crumbs with some pea-sized pieces.
03 - Stir in the egg yolk and 2 tablespoons of ice water, mixing gently with a fork until the dough begins to hold together. Add additional ice water a few drops at a time if necessary.
04 - Turn dough onto a lightly floured surface, knead briefly until smooth, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 375°F (190°C). Roll chilled dough to approximately 1/8 inch (3 mm) thickness on a floured surface.
06 - Cut dough into circles and gently press into tartlet pans or a large tart pan, trimming any excess dough.
07 - Prick the bases of the shells with a fork, line each with parchment paper, and fill with baking beans or pie weights. Bake for 15 minutes.
08 - Remove parchment and weights, then bake an additional 5 to 7 minutes until the shells are golden and crisp.
09 - Allow tart shells to cool completely on a wire rack before filling with desired savory fillings.
# Expert Advice:
01 -
- These shells stay crackly-crisp for hours, holding fillings without becoming soggy or soft
- They're elegant enough for dinner parties but simple enough to master in your first try
- The dough comes together in minutes, and you can make them days ahead without stress
02 -
- Warm butter is the reason tart shells fail—everything has to stay cold until baking, so chill your tools if your kitchen is warm
- Overworking the dough creates tough shells instead of tender ones; mix just until combined, then stop
03 -
- Add grated Parmesan or sharp cheddar cheese directly into the dough for shells with built-in savory depth
- If your kitchen runs warm, chill your mixing bowl and even your flour before starting—it makes a real difference in texture