The All-Butter Press-In Tart Dough is a brilliant solution to the challenges of working with traditional tart dough. Unlike pie dough, tart dough contains less moisture, resulting in a firmer and crisper texture, resembling a cookie. However, it can be challenging to roll out and transfer to a tart pan without becoming tough. Enter the press-in method, where the dough is mixed until it comes together and then pressed into the tart pan in clumps, eliminating the need for rolling. This straightforward technique makes handling tricky tart dough foolproof and saves time in the process. By using a food processor, the butter is evenly distributed into the dough, avoiding the risk of melting it with warm hands. Furthermore, this recipe doesn’t require chilling the dough before pressing it into the tart pan, making it incredibly convenient and quick to prepare.
MAKES ONE 9-INCH TART
INGREDIENTS:
- 1¼ cups (6¼ ounces) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
- 3 tablespoons ice water
INSTRUCTIONS:
- In a food processor, combine the all-purpose flour, sugar, and salt. Scatter the chilled butter pieces over the dry ingredients and pulse until the mixture resembles coarse cornmeal, which should take about 15 pulses.
- Add 2 tablespoons of ice water to the processor and continue processing until large clumps of dough form and no powdery bits remain, approximately 5 seconds. If the dough doesn’t clump, add the remaining 1 tablespoon of water and pulse a few more times to incorporate.
- The dough can be refrigerated for up to 2 days or frozen for up to 1 month. If using refrigerated or frozen dough, allow it to sit on the counter until it becomes very soft before using.
- Sprinkle walnut-size clumps of the dough evenly into a 9-inch tart pan. Starting from the center, press the dough into an even layer, ensuring to seal any cracks. Use your fingers to press the dough firmly into the corners of the pan and work around the edge to press the dough up the sides and into the fluted ridges. Level off the top edge with your thumb and use any excess dough to patch any holes.
- Lay plastic wrap over the dough and smooth out any bumps using the palm of your hand. Leave the plastic wrap on top of the dough and place the tart pan on a large plate. Freeze the tart shell until firm, approximately 30 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Set the tart pan on a large baking sheet.
- Press a double layer of aluminum foil into the frozen tart shell, covering the edges of the pan, and fill it with pie weights.
- Bake the tart shell until it turns golden brown and is set, about 30 minutes, rotating the baking sheet halfway through the baking process.
- Transfer the baking sheet to a wire rack and carefully remove the weights and foil from the tart shell. Allow the tart shell to cool on the baking sheet.
This All-Butter Press-In Tart Dough recipe is an excellent foundation for a variety of sweet or savory tart fillings. Mastering this simple and efficient technique will open up endless possibilities for creating delicious and visually appealing tarts with ease.
