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May 6, 2008 09:53 AM

Looking for Pastry Crust Recipe...

Hey all,

I am planning on making a fruit tart with pastry cream and fresh fruit for Mother's day, or possibly mini fruit tarts. I am trying to replicate a mini tart that my mother loves from this bakery where the tart crust is buttery, not very crisp, but not soggy. Not quite a pie crust, but not a true tart crust where it is crunchy almost. Anyone have a recipe that fits? TIA!

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  1. Did you check,, et al?

    3 Replies
    1. re: Ora

      Sure, and I see tons of recipes but I am not a baker of expertise so I can't tell from the ingredients if the end product will be as I am hoping for. It's also hard to tell what I'm going to get when reviews just say "It's great!".

      1. re: baloney

        Do you want something that is or is not flaky? I am assuming that you do not want the short crisp tart pastry, but what qualities do you seek. I have many recipes, and understand how to modify a dough for the qualities, but first I need to know what you seek.

        1. re: Kelli2006

          Right, I am not looking for the classic tart. I don't think flaky is what she is looking for. Oy, it's hard to describe as it's been a while since I've personally tasted that particular tart. IIRC, it is sort of like a tender, crumbly shortbread crust almost.

    2. Check out For a nominal fee, you could join as a premier member and get personal baking advice from Sarah Phillips as well as access to all her great recipes with illustrated step by step instructions. I bet she could help you get good results with your tart. I think you can access much of her "how to" info without joining. It's a great site for bakers and b.i.t.'s (bakers in training). Happy Mother's Day and good luck with your dessert. Sounds delicious!

      1. Try this -- 1 1/2 cups all purpose flour, 1 tablespoon sugar, 1/4 tsp salt. Mix well. Use a pastry cutter or two knives to cut in one stick of very cold unsalted butter that has been cut into small die a re-chilled. When the mixture resembles coarse cornmeal, sprinkle with a scant 1/2 cup ice water, or enough until it holds together when you squeeze it in your hand. Then dump it out of the bowl and using the heel of your hand, smear the dough on the board pushing it away from you. Just do this once for all the dough, then gather it in a disk, flatten it out some, wrap in plastic and refrigerate for at least 2 hours (you can leave it in overnight). Take it out of the fridge, let it sit out for about 15-20 min, and then roll, making sure that it doesn't stick to your table or board, or wherever you are rolling it. Use as much flour as you need, but try not to use too much, which will toughen the crust. Place it in your tart pan, press it against the sides, and put a large piece of foil over the dough. Fill the foil with dried beans and bake for 20 mins in a 375 oven, or until the dough begins to set. Remove the foil (and the beans with it) and use a fork to prick any little bubbles that might be forming. Let cook at 350 until nicely browned. Cool completely before you fill it with the pastry cream. Once you do, you will need to refrigerate it, so try to do it as close to eating it as you can to keep the crust from getting soggy.

        On reflection, I think you might really want at Pate brisee, which you should search on epicurious. Anyway, this is a basic pie crust for a tart. You will have crust left over, and I always re-roll the scraps, cut into triangles and sprinkle with cinnamon and sugar and then roll up from the long end like little cookie croissants. Kids (and some parents) fight for these!

        1 Reply
        1. re: roxlet

          Thanks for the advice, roxlet. I'm still not sure which direction to go. I've tested a recipe very similar to yours earlier today and while it's very tasty(I personally prefer this type of crust) I don't think it is the same as what my mom likes. I might just end up doing whatever and I'm sure it'll still be yummy, so I probably shouldn't stress!