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–+ servings

Basic Dough For Tarts

Couverts1 tarts (10 in (26 cm) diameter)
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Ingredients

  • 2 sticks plus 3 tbsp 270 g Butter, room temperature
  • 1 cup plus 1 tbsp 240 g Granulated sugar
  • 2 Eggs
  • 4 cups 500 g Flour
  • Zest of 1 lemon Dash of salt
  • Flour for the work surface
  • Butter for the pan
  • Dried lentils or peas as weights

Instructions

  • Cream the butter with the granulated sugar.
  • Add the lemon zest and salt and then the eggs.
  • Incorporate the flour and cool the dough for 1 hour in the refrigerator, covered.
  • Preheat the oven to 375 °F (190 °C).
  • On a floured work surface, roll the dough out to the proper size and line a buttered springform with it.
  • Cover with parchment paper and dried lentils or peas.
  • Bake for 12–15 minutes.
  • After baking, remove the parchment paper and lentils or peas and use the tart base as you wish.
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Course; Basic recipe
Cuisine; Austria / European