6 secrets to the perfect tart

Whether sweet or savory, a tart with buttery pastry that bakes up crisp and tender like a delicate cookie is a true delight. Its filling can suit any taste, from rich chocolate ganache or silky cream with fresh fruit to savory combinations with chicken, mushrooms, cheeses, or vegetables. Every variation is unique.

1. Light and crisp tart

Tart dough must be made quickly. If you want a tart that’s both light and crisp, don’t overwork the butter-based dough. Otherwise, it will become elastic and difficult to handle.

2. Proper docking of the tart

Prick the entire surface of the tart shell well with a fork to release any trapped air after placing the dough in the pan.

3. Tart dough and temperature

Chill the tart dough in the fridge for at least 20 minutes before baking. The colder the dough when it goes into the oven, the crisper and flakier the baked shell will be.

4. Rolling out the dough

To roll out the dough without hassle, place the chilled dough between two sheets of parchment paper. Roll it out evenly so the crust is thin, crisp, and bakes uniformly.

5. Blind baking

• Blind baking ensures a crisp tart. This means after pressing the cold dough into the pan, line it with parchment paper and fill it with pie weights. These can be dried beans or rice.
• Fill the weights all the way to the edge so the sides are supported. Bake the tart. This keeps the crust from puffing or baking unevenly. Bake for 20 minutes initially.
• Once cooled, store the weights (beans) for reuse in future tarts. After blind baking, the tart needs additional baking to brown properly. That’s gonna be about 15 minutes more.

6. Moisture-proof and crisp tart

To make the tart resistant to moisture, especially if the filling is wet, and keep it crisp, there’s a trick. Right after blind baking and once the weights are removed, brush the base with a beaten egg wash. Bake for 3 to 4 minutes to form a seal, then add your chosen filling.

How to store tart dough

Tart dough can be frozen either raw or baked. After making the dough, wrap it well and freeze it for several weeks. Defrost it fully before rolling out and fitting into the pan.

A prebaked tart shell can also be frozen and kept for several months. You can freeze just the shell or the filled and baked tart. Once completely cooled, wrap it in plastic wrap and freeze it.

Unmolding and a crisp finish

After baking, let the tart sit in the warm pan for just 10 minutes. Then, carefully unmold it and place it on a rack so steam can escape. This will help it stay crisp to the very last bite.