Tart Crust - sweet or savory

 

For a sweet crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 60 g powdered sugar (1/2 c)
• 1/2 t kosher salt
• 112 g butter (8 T), melted
• 1 T water

For a savory crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 8 g powdered sugar (1 T)
• 3/4 teaspoon kosher salt
• 112 g butter (8 T), melted
• 1 T water

Preheat oven to 350°F. Lightly spray a 7" x 11" (or 9-10 inch round) tart pan with non-stick baking spray. Line the pan with parchment paper. Set aside.  Line a sheet pan with foil or parchment paper. Set aside.

Combine the dry ingredients in a medium size bowl. Make a well in the center and set aside.  Pour the butter into the well, and combine thoroughly.  Add the water and stir until the dry ingredients are incorporated and the dough comes together.  

While the dough is still warm crumble it into the pan and push it up the sides and across the base of tbe pan.  If the dough seems sticky, you can dust your fingers with a small amount of flour.

Smooth out the edges and further compact the dough in the bottom of the pan using the flat base of a measuring cup. 

Prick the dough all over the bottom with a fork and place the tart pan on the baking sheet and bake for 10 minutes. Remove the sheet pan from the oven. Using the measuring cup gently press the edges again and smooth out the bottom as needed.

For a crust that will have a baked filling, return it to the oven and bake until the crust is pale golden brown, another 5-7 minutes. Allow the crust to cool for 10 minutes before filling.

If using a no-bake filling, return to the oven and bake until it's a medium golden brown, about 12-17 minutes longer. Set aside to cool completely before filling.