Tart Dough Recipe


3 cups flour and a pinch to sprinkle on the surface
1 tablespoon sugar
1.5 teaspoon salt
375 g İçim butter, cooled and cut into pieces
1/3 cup cold water


Sift the flour, salt and sugar together and pour into the food processor. Add the cooled İçim Butter to the flour mixture and mix 3-4 times for a short time. The butter should not melt, but only mix with the flour. Add the cold water to the flour mixture. Stir again briefly 3-4 times. When the dough has thickened, take it out on a flat surface, roll it with your hands, divide it in half, wrap it in cling film and leave it to rest in the refrigerator for about an hour. Place one of your rested dough balls on a lightly floured surface and roll it out into a disk about 28 cm in diameter. Using a rolling pin, transfer the dough into a greased tart mold lined with baking paper and place the dough into the mold with your fingers. Cut off the overflowing pieces of dough with a knife. Cover the dough with the baking paper cut into circles so that it covers the dough and the edges. Add dried legumes such as chickpeas and beans to provide weight. Bake the dough at 200 degrees for 25 minutes. When the edges are golden, remove the weights and leave to cool

Auxiliary Products

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