A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of ‘tart’, ‘flan’, ‘quiche’, and ‘pie’ overlap, with no sharp distinctions.
- 1 1/2 cup (200 g) all-purpose flour
- 1/2 cup (50 g) powdered sugar
- 1/8 teaspoon salt
- 1/2 cup plus 2 Tbsp (10 Tbsp or 140 g) unsalted butter
- 1 egg, lightly beaten with a fork
- 1/3 cup (43 g) powdered sugar
- 1 teaspoon orange or lemon zest
- 1/2 teaspoon vanilla extract
- 3 oz (85 g) raspberries
- 8 oz (225 g) blueberries
In a food processor, add the flour, powdered sugar, and salt. Pulse a couple times to combine.
Add the cubed cold butter and pulse several more times until the largest piece of butter is the size of a pea.Add the egg and vanilla extract. Pulse a few more times until the dough begins to form clumps and pull away from the side of the food processor.
Dump the clumpy dough into the tart pan and spread out evenly with your fingers along the bottom and up the sides of the tart shell. You don’t have to press too hard, if the dough is still a little crumbly, that’s good.
Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.)
Poke the bottom of the crust with the tines of a fork. Return the tart pan to the oven for 10-15 more minutes. Bake until golden brown. Remove from oven and let cool completely.