Tart pastry is generally sweeter and firmer than pie crust, and doesn't need as careful handling. The crust is less flaky, more delicate and crumbly. Although these crusts are intended for tarts and cheesecakes, they can also be used for pies.
Click here for detailed
instructions.
| Basic Crust | Sweet Crust | Graham Cracker Crust | Graham Nut Crust |
| Nut Crust | Vanilla Crust | Cinnamon Crust |
1 1/4 cup flour
1/4 tsp salt
1/2 cup butter (cold)
1 egg, beaten
Sift together the flour and salt into a bowl.
Cut in the fat.
Mix in the egg.
Form a flattened ball and refrigerate at least 30 minutes.
Roll out to 1/8-1/4 inch thickness.
Place in ungreased 9" tart pan.
Blind Bake (unless the recipe says otherwise).
When crust is done, cool completely
before filling.
1 1/2 cups flour
3 tbsp sugar
1/4 tsp salt
2/3 cup unsalted butter, cubed
1 egg, beaten
1/2 tsp vanilla extract
Sift together the flour, sugar, and salt into a bowl.
Cut in the fat.
Mix in the egg and vanilla.
Form a flattened ball and refrigerate at least 30 minutes.
Roll out to 1/8-1/4 inch thickness.
Place in ungreased 9" tart pan.
Blind Bake (unless the recipe says otherwise).
When crust is done, cool completely
before filling.
[Click here for a diabetic-friendly graham cracker crust]
1 1/2 cups graham-cracker crumbs
6 tbsp butter or margarine, melted
1 1/3 cups sugar (if the crust is too sweet for your taste, reduce the
amount of sugar or eliminate completely)
(For a gluten-free crust, use rolled oats instead of graham crackers)
Preheat oven to 375 degrees.
Mix the crumbs, butter, and sugar.
Press the mixture onto the bottom and up the side of your pan, using
your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls
for an unbaked crumb crust, skip the baking step and just chill it in
the refrigerator for an hour.)
Fill according to your recipe.
1 3/4 cups finely crushed graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
1/4 cup finely chopped pecans
Preheat oven to 375 degrees.
Mix the crumbs, nuts, butter, and sugar.
Press the mixture onto the bottom and up the side of your pan, using
your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls
for an unbaked crumb crust, skip the baking step and just chill it in
the refrigerator for an hour.)
Fill according to your recipe.
1 1/2 cups finely chopped nuts
2 tbsp sugar
3 tbsp butter, melted
Preheat oven to 375 degrees.
Mix the nuts, butter, and sugar.
Press the mixture onto the bottom and up the side of your pan, using
your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls
for an unbaked crumb crust, skip the baking step and just chill it in
the refrigerator for an hour.)
Fill according to your recipe.
1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
Preheat oven to 375 degrees.
Mix the cookies and butter.
Press the mixture onto the bottom and up the side of your pan, using
your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls
for an unbaked crumb crust, skip the baking step and just chill it in
the refrigerator for an hour.)
Fill according to your recipe.
1 1/2 cups Graham Cracker crumbs
1 tsp cinnamon
2 tbsp sugar
8 tbsp butter, melted
Preheat oven to 375 degrees.
Mix the crumbs, butter, cinnamon, and sugar.
Press the mixture onto the bottom and up the side of your pan, using
your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls
for an unbaked crumb crust, skip the baking step and just chill it in
the refrigerator for an hour.)
Fill according to your recipe.
 |
|
|
|
|
|
|
*The Fine Print
