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.
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.