We recently wrapped up #TartSchool on my Instagram account after talking tarts for a week straight! It was such a blast and fun to see so many of my Instagram pals get involved and bake tarts along with me. Stay tuned because throughout the year I will be hosting many more #BakingTheGoodsWithBobs campaigns on my Instagram and I hope you will participate with us on the next round!
While baking all of the tart recipes during #TartSchool week, I realized that I don't have a Basic Tart Dough Recipe on my blog, blasphemy! I am not sure how that is even possible. So, I'm fixing that with this Basic Tart Dough recipe adapted from the Williams Sonoma Basic Tart Dough recipe that I have been using for years. Every baker should have a Basic Tart Dough recipe in their arsenal and a handy Pie Dough recipe, my go-to is my All Butter Vodka Pie Dough recipe. And now you're probably be thinking, what's the difference between tart dough and pie dough? I like to think of it this way, Basic Tart Dough is sweeter and more crumbly like a cookie. Pie Dough is more buttery with a tender and flaky texture, like a croissant. This Basic Tart Dough is enriched with egg yolk, sweetened with sugar and the heavy cream caramelizes while it bakes giving it a deeper sweetness and warmth. Pies tend to be baked in a deeper dish with sloped sides and tarts are usually more shallow, baked in a pin with straight sides often a removable bottom making for a beautiful presentation. Both pie dough and tart dough have their place, having a solid recipe for each will make you a better baker.
Tart recipes come in all shapes and sizes, some have a simple press-in shortbread crust like my Berry Mascarpone with Almond Shortbread Tarts and some are a little involved like the crunchy tart dough used in my Candied Tangerine Mascarpone Tart with Pistachio Chocolate Crust. This Basic Tart Dough is a roll-out dough which will require a rolling pin and the blind baking process. But fear not, this tart dough is much less finicky than pie dough and blind baking is actually quite simple. If the tart dough tears or crumbles it can be easily patched back together and no one will be the wiser. Even if it cracks while it bakes! If you save your leftover tart dough, you can go back in and add a thin spackling of dough to the cracks, then bake it a couple of extra minutes to set the spackle! So smart, so easy.
I even took this Basic Tart Dough recipe to another level and tested a Gluten Free Basic Tart Dough version using the Bob's Red Mill Gluten-Free 1-to-1 Baking Flour with fantastic results! I'm not gonna lie, it was a little sketchy transferring it into the tart pan but I was able to patch it back up and press it into the pan. It baked up beautifully and held it shape really well when I cut into the finished tart.
This Basic Tart Dough tastes pretty much like a sugar cookie and the filling opportunities are endless, if you can dream it, you can fill it. Plus you can use this Basic Tart Dough recipe for a standard 9 or 9.5" round tart pan, a rectangular 14" x 4" tart pan or 6 mini 4" tart pans. You've got options, friends. I encourage you to learn the basics of the Basic Tart Dough and then allow yourself to get creative with your brilliant filling creations. I can't wait to see what you bake!Print