Pate Chree- Butter Cookie Tart Crust
This is a rich butter cookie style tart crust, strong enough to easily stand on its own. Fill with any custard filling. Fantastic with lemon curd and berries or chocolate custard.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 tarts
- 3 cup flour
- 2 1/2 cup butter
- 1/2 cup sugar
- pinch salt
- 2 eggs
- 1/2 tsp vanilla
- *1 tsp fresh lemon juice and 1/2 t lemon zest- optional
Sift the flour, sugar and salt in a mixing bowl. Add butter use a pastry knife, fingertips or food processor to cut in the ingredients until the mixture resembles coarse crumbs with some pea size pieces of butter.
Beat the eggs together and add to the dough. Knead dough 3 minutes on a lightly floured surface. Divide the dough in 2 - 8 parts (depending on how many tarts you are making).Chill dough 2 hours. Transfer the dough to a lightly floured surface. Roll the dough out on a lightly floured surface to form a circle slightly larger than the tart pan. Roll the dough onto the rolling pin to transfer dough to the pie pan and press it into the bottom and sides so that no air is trapped underneath. Trim the dough a little over hang. Roll over the tart dough in the pan with the rolling pin for a quick even cut. Prick the bottom of the pastry with a fork.
Fill tart shell, depending on your recipe, either with filling to be baked or prebake the crust and fill later. For prebaking or blind baked crust- line the unbaked crust with parchment paper, add dried beans or pie weights to help keep its shape, push the weights all the way to the pie edges to help keep the sides from collapsing during baking. Parchment paper is perfect because it never sticks. *These beans will no longer be of much use for cooking beans because they become so dry. Save them to use for many years in your pies and tarts. Without them, the crust will rise and puff on the bottom or slide down the sides under the weight of the crimped edge.
Bake the pie crust in a 350° oven until the edges are light brown and golden. Allow 30-35 minutes for full baking or 25-35 minutes for partial baking or until the edge just begins to color. Remove pie weights halfway through cooking so the steam can escape and the bottom can fully cook.
Moisture-proof the crust by brushing it with a bit of egg white two or three minutes after it comes out of the oven.
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