A complete guide on how to make the perfect tart crust I'm sharing my tips and tricks for making the dough, rolling it, fitting it into all types of tart pans and rings, and baking it without blind baking. Watch this indepth tutorial before you make a tart dessert to get the best result!

Ingredients To Make Tart Crust
Enough For 2 10inch tart pans
• Allpurpose flour: 248g (2 cups)
• Almond flour: 35g (1/3 cup)
• Powdered sugar: 106g (1/2 + 1/3 cups)
• Salt: 1/16 tsp (1 big pinch)
• Unsalted butter: 127g (9 tbsps)
• Egg: 50g (1 medium egg)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

Bake at 350ºF (175ºC) for 10 20 minutes (depending on the size, thickness, oven, etc.) until they are golden brown.

[Original amounts of ingredients]
• Allpurpose flour: 350g
• Almond flour: 50g
• Powdered sugar: 150g
• Salt: a few pinch
• Unsalted butter: 180g
• Egg: 70g

The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Mesh Silicone Mat (Halfsize)
https://amzn.to/46q9AD3 (The one I used)
https://amzn.to/3ykF8Ok (Cheaper option)
Tart Pan with removable bottom
https://amzn.to/3YsCTTB (8inch)
Perforated Tart Ring
https://amzn.to/4fojGsa (2.37inch. The same size as the ones I used in the video)
https://amzn.to/4c54Fsk (8inch. The one I used)
Perforated Tart Pan
https://amzn.to/3LKbKE9 (9inch)
Half Baking Sheet
https://amzn.to/3A5e0TZ
Parchment Paper
https://amzn.to/3LGq3ts

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Peach Almond Tart
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10 Fall Cookies From 1 Dough (Fall Cookie Box)
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