French Tart Crust Recipe
Buttery, crisp and super delicious. Oh and it's easy with no rolling, cutting butter into flour or pre-baking and it can be made in advance. Could you ask for more?
Calories:
Ingredients
- 6 ounces 180g unsalted butter, cut into pieces
- 2 tablespoons vegetable oil I used canola
- 6 tablespoons water
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 slightly-rounded cups 300g or 10 ounces flour
Instructions
- Preheat the oven to 410º F (210º C).
- In a medium-sized Pyrex bowl, combine the butter, oil, water, sugar, and salt.
- Place bowl in the preheated oven for 15 minutes,until the butter is bubbling and brown around the edges.
- Carefully remove the bowl from oven. Using an oven mit to hold the bowl, pour the flour into the butter mixture and stir until the dough comes together and forms a ball. d
- Divide the dough into 6 equal pieces and transfer them to 6 5-inch tart pans (with removable bottoms)
- When the dough is cool enough to handle, pat it into the pans and use your fingers to press it up the sides of the tart molds.
- Prick the dough all over with the tines of a fork then place the tart pans on a baking sheet and bake in the oven for 15 minutes, or until the dough is golden brown.
- Remove from the oven and set aside to cool.
