Sweet Pastry Crust

Makes 1 Crust
Sweet pastry makes a rich, crisp, cookie like texture and is ideal for open face fruit tarts.
serve with:
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  • 2¼ cups (300g) flour
  • ½ teaspoon (2ml) salt
  • 3 tablespoons (45ml) powdered sugar
  • 1 cup (225g) cold unsalted butter
  • ⅓ cup (75ml) ice-cold water
  • 1 teaspoon (5ml) vanilla


Place flour, salt, and powdered sugar into a food processor or mixmaster bowl.  Pulse or mix for one minute then add the butter.  Mix till the butter is combined and the flour resembles coarse crumbs.  Add the water and vanilla and combine till the dough starts to bind together.  

Remove dough from the bowl onto a lightly floured surface and gently knead into a large ball.  Cut the dough in half, reshape into a ball and gently press each ball to form a disk shape.  Wrap in plastic wrap and refrigerate for 30 minutes or overnight.  If not using right away, double wrap and freeze for up to 1 month.  Defrost in fridge when ready to use.


Set oven temperature to 400°F/204°C.  

Lightly grease a 8” (20cm) tart pan.  

Roll the chilled dough out to form a 10” (25cm) circle.  Place in the tart pan, lightly pressing against the sides and bottom and cut off the excess dough with a knife or by rolling the rolling pin over the top.  Dock the pie crust with a fork across the bottom.  Add a sheet of parchment or tin foil over the pastry and fill the parchment with pie weights or dried beans.  Make sure to fill the whole pie crust to prevent the sides from falling.  Refrigerate for 20 minutes.  

Set the tart on a baking sheet and bake for 10 minutes at 400°F/204°C then reduce the heat to 350°F/180°C and bake for a further 15 minutes.  Remove from the oven and place on a cooling rack.  Remove the parchment and pie weights.  Let cool completely.  

Use right away or stored covered in the refrigerator for use the next day.


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