This is the one I keep making over and over. It is easy to make in a food processor and delivers what I am looking for: sturdy yet buttery and crispy. It can be used for a tarte or bars or even plain cookies.
INGREDIENTS:
- 2 cups of all-purpose flour (265 g.)
- 1/2 cup of unsalted butter (100 g.)
- 1/2 cup of extra-fine sugar (100 g.)
- 1/4 tsp of salt
- 1/2 tsp of baking powder
- 1 large egg
- 4 tbsp of whipping cream
- 1 tsp of vanilla or other flavoring (orange blossom water for instance)
Makes 575 g. or 20 ounces (1 1/4 pound) of dough, enough for a 8-servings tart.
METHOD:
- Place the flour, salt, baking powder and sugar in the bowl of a mixer or food processor. Run the machine a few seconds to mix. Add the butter, previously cut in little squares. Process a few seconds until the dough looks sandy. Add the egg and process a few seconds longer, while pouring the cream one tablespoon at a time as well as the flavoring. When the dough becomes a moist mass, stop the machine, transfer to a large piece of wax paper or plastic wrap and refrigerate till needed.
For a savory crust, simply omit the sugar.
American University of Beirut soccer field.
(I guess the ball of dough made me think of a soccer ball).
15 Comments
Gosh, you make crust sound so easy! I’ve always been too intimidated to go with anything but store-bought, though of course now I have no idea why.
(PS: Love the soccer photo. Hilarious!)
Lovely looking!
Cheers,
Rosa
It’s all about that final buttery, crispy taste – nice to know this is so versatile, too.
je fais toujours mes pates c’est si facile et si gratifiant !!pierre
A delicious and versatile recipe! What a lovely setting for the soccer field.
How many ways you can use and enjoy this< i can only imagine!
What a delicious recipe ! Joumana please sign up again to my new blog with GOOGLEFRIENDCONNECT, I’ve lost all my contacts from the old blog…Thank you !
I will have to try this. The recipe I use produces a crumbly mixture that cannot be rolled. I just press it into the pan.
I made jam tart, It has similar recipe. It was perfect.
I like the cities with palm trees. Adana has…
A classic go-to recipe, simply explained. Thank you. Love the soccer pic, by the way :- )
I am always open to trying a new recipe. Nice soccer field!
The soccer pic made me laugh so hard! I prefer to struggle with brittler pastry normally, but a fail proof sturdy pastry recipe is always very useful to have in a cook’s repertoire.
So cute that the tart crust made you think of the soccer ball
BTW I only have ever used my old tart recipe that has butter and egg yolks. The next time I am fixing a pie, I’ll use yours. So nice to have an option and knowing that it’s yours means it’s fool-proof 
chow! Devaki @ weavethousandflavors
I am definitely trying this! I have been using the same recipe for sweet pie crust for years and I love it, but recently changed it to be similar to the way the French make it. Loved it! So now I am in the mood to try even more recipes – and yours looks and sounds perfect!
Everyone should have a well tested and trusted tart dough in their repertoire, thanks for sharing yours.
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