Soft & Easy Tart Crust Made With Fresh Milled Flour

Who says Tart Crust made with Fresh Milled Flour has to be difficult? On the contrary, I am here to tell you that you can do it! This recipe is an easy soft, tender, and delicious tart dough that will make those perfect fancy looking desserts you always see on TV or also in a beautiful bakery. But, I am here to tell you, don’t let those intimidate you! Because, yes you can make those too! So, whether you want a simple fruit tart, to a quick quiche, this is the recipe for you! Let’s try it together today.

What Should I Fill My Tart Crust With?

The possibilities are endless to fill your tart crust. You can go sweet or savory. Also, think about what fruits and vegetables are in season right now. Some great ideas are:

1. Sweet Filling ideas:
   • Fresh berries (strawberries, blueberries, raspberries) with a touch of sugar and lemon zest.
   • Sliced peaches or nectarines with a sprinkle of cinnamon and a delicious pastry cream.
   • Lemon curd with a dollop of whipped cream or meringue on top.
   • Key lime filling topped with whipped cream and lime zest.
   • Chocolate ganache topped with fresh berries or shaved chocolate.
   • Custard or Pastry Cream with a layer of sliced bananas or caramelized apples.
   • Classic pecan pie filling with a mix of pecans, sugar, and maple syrup.
2. Savory Fillings:
   • Diced ham and cheddar cheese quiche.
   • Tomato, basil, and mozzarella tart drizzled with balsamic reduction.
   • Mushroom and Gruyere cheese tart with a touch of garlic and thyme.
   • Roasted vegetable medley with feta cheese and herbs.

Peach Tart With Pastry Cream From Scratch

I paired this tart crust with my pastry cream recipe, which you can find HERE. Then, I sliced some fresh peaches and placed them on top fanned out to look pretty. But, if you want to get that beautiful shine on the top of a fruit tart, the trick is to get some Apricot preserves. (You can also use peach if you can’t find apricot) Mix that with a little water, and heat up. Then, brush it over the top of the fruit.

Ingredients To Make A Tart Crust With Fresh Milled Flour

• 1/2 cup room temperature butter (1 stick, 113g)
• 1/4 cup sugar (57g)
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1 Large egg Yolk
• 1&1/2 cup Fresh Milled Flour 180g (I milled about 1 cup of soft white wheat berries)

Instructions How To Make Fresh Milled Flour Tart Crust

1. Firstly, mill the flour
2. Combine softened butter, sugar, salt, and vanilla. Then, mix in stand mixer until combined.
3. Then, add the egg yolk and mix until completely incorporated. Make sure to scrape sides down as needed.
4. Add the flour, and then mix until it forms a cohesive dough. Form into a dough ball, then wrap in cling film. Place in the Fridge for 30 minutes.
5. After the dough has chilled, spray your tart pan with a little oil. Then press dough into the tart pan until it is between 1/4″-1/8″ thick, including up the sides. (You can choose to roll the dough out if you prefer, but I find pressing it in the tart pan works the best for me.)
6. Using a fork, evenly poke holes (about 1 inch from each other) in the bottom of the tart dough to prevent the dough from puffing in the oven.
7. Cover the tart crust, and let it chill again for about 30 minutes.
8. Preheat oven to 375*F during the end of the dough chill time.
9. Bake the crust for 20-30 minutes or until it is medium brown, and it should appear set & dry. (If you have pie weights, dried beans, or dried rice you can put foil over the tart dough before baking, and fill with that to keep the crust from puffing up.)
10. Let the tart crust cool before adding any fillings.
11. Lastly, Fill as desired with fruit, pie fillings, or pastry cream. Also, I have a delicious easy pastry cream made with Fresh Milled Flour HERE.

How To Store Fresh Milled Flour Tart Crust

You can prepare the tart crust dough about 3 days in advance, just keep the dough in the fridge as a dough ball until you are ready to make a tart. Or you can put the dough in the freezer for longer term storage, it will need to thaw completely before using.

Once the tart is finished and assembled, it should be covered and stored in the fridge for 3-5 days. It is not recommended to freeze the assembled tart. The texture is just not right after thawing.

If you love fresh milled flour and fresh fruit, checkout my Lemon Bar video, this recipe is Ah-Mazing!!! You can find that video HERE.

Fresh Peach Tart Made With Fresh Milled Flour Video

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Tart Crust Made With Fresh Milled Flour

Who says Tart Crust made with Fresh Milled Flour has to be difficult? On the contrary, I am here to tell you that you can do it! This recipe is an easy soft, tender, and delicious tart dough that will make those perfect fancy looking desserts you always see on TV or also in a beautiful bakery. But, I am here to tell you, don't let those intimidate you! Because, yes you can make those too! So, whether you want a simple fruit tart, to a quick quiche, this is the recipe for you! Let's try it together today.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American, French

Servings 1 9 inch crust

Equipment

• 1 tart pan

Ingredients

  

• 1/2 cup room temperature butter 1 stick, 113g
• 1/4 cup sugar 57g
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1 Large egg Yolk
• 1&1/2 cup Fresh Milled Flour 180g I milled about 1 cup of soft white wheat berries

Instructions

 

• Firstly, mill the flour
• Combine softened butter, sugar, salt, and vanilla. Then, mix in stand mixer until combined.
• Then, add the egg yolk and mix until completely incorporated. Make sure to scrape sides down as needed.
• Add the flour, and then mix until it forms a cohesive dough. Form into a dough ball, then wrap in cling film. Place in the Fridge for 30 minutes.
• After the dough has chilled, spray your tart pan with a little oil. Then press dough into the tart pan until it is between 1/4″-1/8″ thick, including up the sides. (You can choose to roll the dough out if you prefer, but I find pressing it in the tart pan works the best for me.)
• Using a fork, evenly poke holes (about 1 inch from each other) in the bottom of the tart dough to prevent the dough from puffing in the oven.
• Cover the tart crust, and let it chill again for about 30 minutes.
• Preheat oven to 375*F during the end of the dough chill time.
• Bake the crust for 20-30 minutes or until it is medium brown, and it should appear set & dry. (If you have pie weights, dried beans, or dried rice you can put foil over the tart dough before baking, and fill with that to keep the crust from puffing up.)
• Let the tart crust cool before adding any fillings.
• Fill as desired with fruit, pie fillings, or pastry cream. I have a delicious easy pastry cream made with Fresh Milled Flour

Video

Notes

You can make this tart crust dough ahead of time, and keep it in the fridge for up to 3 days or freeze it while in the dough ball stage. 

Keyword fresh ground flour, fresh milled flour, freshly milled flour, fruit tart, tart crust, tart dough

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