Short Paste for Tarts

Notes: Spread baked pastry with 1 1/2 to 2 cups filling such as sweetened whipped cream or lemon curd, and cover with a layer of fresh berries, such as strawberries, then dust with powdered sugar.


Makes one 11-inch tart, 8 servings

Recipe from


Nutritional Information

Calories 305
Caloriesfromfat 56 %
Protein 4.1 g
Fat 19 g
Satfat 11 g
Carbohydrate 30 g
Fiber 0.8 g
Sodium 178 mg
Cholesterol 100 mg


2 cups (250 g) all-purpose flour
1/4 cup (50 g) sugar
3/4 cup (6 oz., 170 g) butter or margarine, cut into chunks
2 large egg yolks or 1 large egg


1. In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into flour mixture until well blended.

2. With a fork, stir in egg yolks until dough holds together. (Or whirl flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and whirl until dough holds together.)

3. With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; let come to room temperature before using.)

4. Press pastry into an 11-inch (28 cm) tart pan with a removable rim, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with pan rim. Bake in a 300° F (150° C) oven, uncovered, until lightly browned, 30 to 40 minutes. Let cool in pan. Fill tart and remove rim to serve.

Nutritional analysis per unfilled serving.

April 1997
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