1-1/2 cups All-Purpose Flour                         1 Egg

1/4 tsp. Salt                                                3 Tbsps. Ice Water

1 Tbsp. Sugar                                              1-1/2 tsps. Vanilla

3/8 cup (6 Tbsps.) soft Butter                       1 beaten Egg Yolk


  • Combine the Flour, Sugar and Salt in a medium-size mixing bowl.
  • Cut the Butter up into small pieces and cut into the dry ingredients using a pastry cutter or 2 knives.
  • Add the Water and Vanilla to the Eggs and using a fork or your fingers, slowly work into the Flour Mixture, being careful not to overwork the dough.
  • Once the dry ingredients are all moistened, gather the Dough together into a ball.
  • Roll out the Dough on a floured board and cut to fit Tart Pans or Pie Tins.

Roll out Dough

  • Fitting the Dough into Individual Tart Molds





  • Prebake in a slow oven (325o F) for 5 min.  (To prevent shrinking, place a second pan on top of each crust or use foil-filled with Pie Weights.


Foil Added to the Tart Shells


Weights Added to Tart Shells





  • Remove the pan or weights and brush the crust with beaten Egg Yolk; continue baking for another 5-10 minutes.

Baked Shells

        Yield – 6 Tart Shells or 1 – 10” Shell

        Note:  If the dough seems too soft to roll out, chill for 15 – 30 minutes before rolling.

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