Sweet Tart Dough

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Preparation info

  • Makes

    10- or 11 inch

    tart crust
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a variation on a dough I have been making for years. It’s quick to prepare, easy to roll out (though it can also be pressed into a pan instead), and always bakes up tender and flavorful—who could ask for anything more? The recipe doubles easily, but don’t try to make more than a double batch in the food processor at one time—most food processors will not handle larger amounts of dough.


  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into 8 pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon water


  1. Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
  2. Add the butter and pulse repeatedly until the butter is finely mixed into the dry ingredients—you do not want any visible pieces of butter.
  3. Add the egg, egg yolk, and water. Pulse repeatedly until the dough forms a ball.
  4. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about ½ inch (1 cm) thick. Wrap the dough in plastic and refrigerate it.


Keep the dough refrigerated for up to 3 days before using it.


Nut Tart Dough: Begin by placing only the sugar in the food processor and then adding ½ cup coarsely chopped nuts, such as almonds or hazelnuts. Pulse until the nuts are finely ground. Add the remaining dry ingredients and pulse to mix. Continue from step 2.

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