I love Tartine! It’s probably my favorite bakery in SF, and I was so excited to get their cookbook. I’m starting here with a lemon cream tart, which I’ve yet to try at the bakery but has always looked so good. There are two parts to the tart–the tart shell and the filling. For this post, I will review the sweet tart dough recipe first. Instructions were easy, and the result was like a nice sugar cookie with the right amount of crunch. The recipe even states that leftover dough can be used as cookie dough. I think you can’t go wrong with this tart dough recipe from Tartine.

Verdict: would make again–this one is a keeper, easy and almost fool-proof

Sweet Tart Dough

Makes enough for 2 9″ tart shells

9 T. unsalted butter, at room temperature
1/2 cup sugar
dash of salt
1 large egg, room temperature
1-3/4 cup unbleached all-purpose flour

– Cream together butter, sugar, and salt using an electric mixer on medium speed until combined and smooth.
– Mix in egg until smooth.
– Add all the flour and mix dough until incorporated (be careful not to overmix).
– Divide dough in half and shape into discs. Wrap each disc tightly with plastic wrap and refrigerate for at least two hours. (Dough can also be frozen for up to 3 weeks, according to the cookbook.)

When ready to bake:
– Preheat oven to 325F.
– Roll out dough to about 11″ in diameter, about 1/8″ in thickness.
– Transfer dough to the tart pan and press carefully into the pan and up the sides, without pulling on the dough.
– Put in freezer for about 10 minutes until firm, then pierce the dough several times using a fork.
– Bake for approximately 15 minutes to bake fully. (*note: I used tartlett pans, which took about 12 minutes to bake.)
– Remove from oven and allow to cool completely on a rack.