How To Make Perfect Tart Crust (No Blind Baking Needed!) *UPDATED*

A complete guide on how to make the perfect tart crust - I'm sharing my tips and tricks for making the dough, rolling it, fitting it into all types of tart pans and rings, and baking it without blind baking. Watch this in-depth tutorial before you make a tart dessert to get the best result!

📌 Ingredients To Make Tart Crust
Enough For 2 10-inch tart pans
• All-purpose flour: 248g (2 cups)
• Almond flour: 35g (1/3 cup)
• Powdered sugar: 106g (1/2 + 1/3 cups)
• Salt: 1/16 tsp (1 big pinch)
• Unsalted butter: 127g (9 tbsps)
• Egg: 50g (1 medium egg)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

Bake at 350ºF (175ºC) for 10 - 20 minutes (depending on the size, thickness, oven, etc.) until they are golden brown.

[Original amounts of ingredients]
• All-purpose flour: 350g
• Almond flour: 50g
• Powdered sugar: 150g
• Salt: a few pinch
• Unsalted butter: 180g
• Egg: 70g

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Mesh Silicone Mat (Half-size)
https://amzn.to/46q9AD3 (The one I used)
https://amzn.to/3ykF8Ok (Cheaper option)
Tart Pan with removable bottom
https://amzn.to/3YsCTTB (8-inch)
Perforated Tart Ring
https://amzn.to/4fojGsa (2.37-inch. The same size as the ones I used in the video)
https://amzn.to/4c54Fsk (8-inch. The one I used)
Perforated Tart Pan
https://amzn.to/3LKbKE9 (9-inch)
Half Baking Sheet
https://amzn.to/3A5e0TZ
Parchment Paper
https://amzn.to/3LGq3ts

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Peach Almond Tart
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Fresh Fruit Tart
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10 Fall Cookies From 1 Dough (Fall Cookie Box)
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