Sweet Pastry Crust Recipe Demonstration - Joyofbaking.com

[@joyofbaking]

Normally, I remove the pastry from the refrigerator and if it's really hard, I leave it on the counter for about 10 minutes or until it's soft enough to roll out without cracking.

[@joyofbaking]

Yes I love my mixer. I have always used Kenwoods.

[@kingab6865]

I doubled the recipe yesterday and followed the instructions. I've never baked tart crust before and it came out perfect. I didn't have pie weights so I used the freezing before baking technique and it worked. Thank you so much for wonderful, clear instructions.

[@joyofbaking]

You could freeze it in a ball. Or, my preference is to roll it out. You could even put it into your pan and then freeze it that way.

[@alexye1152]

This is smartest way to make a tart. I have cracked my pastry for several times and finally succeeded by using this way

[@andrewchapman6176]

I would only do this if things go wrong! you should keep your pastry colder and roll it out gently to achieve a consistent thickness

[@noureddinearfan5895]

Hi Stéphanie You're genius. I tried to use the French method unsuccessfully until I watched your video and I got to say, thank you so much for revealing your practical technic.

[@randisperanza1320]

My sweet pasty crust came out perfect. For years I have tried so many recipes but this video was the best. Thank you for your video. I can’t believe how simple and easy it was.

[@joyofbaking]

Always use only the lower heating element, never the top unless the recipe specifically calls for it.

[@diosteama2719]

Thank you very much, your recipes really help me to make desserts for my family, God blessed you and greetings from Puerto Rico!

[@heathloaf]

gonna try this later for Christmas eve. thank you for sharing this recipe, *have a wonderful holiday everyone!*

[@isaacescobar9945]

I really love the way you bake, I been learning a lot from you.

[@joyofbaking]

We have many from 2013 as well. We release a new one every Friday at noon. We just released one yesterday.

[@catherinemelnyk1194]

I appreciate that you give measurements in both imperial and metric. As a Canadian I grew up with Imperial but more than 30 years ago we switched to metric. I know that metric is a more precise way to measure. I love the simplicity and precision of your videos. Well done.

[@andreahumphries8490]

Thank you! I made a tart for my daughters birthday and it turned out beautiful! I wish I could show you a picture!

[@Asema1901]

Dear Ms. Stephanie, Your demonstrations are the best in KZbin!!!! I really enjoy watching it and I learned a lot from you!!! Thank you so much for you hard work and excellent tutorials!

[@joyofbaking]

I would bake them at the same temperature, but I'm not sure for how long.

[@infopt2000]

Just revisited this video, I hadn't realised just how long ago I first watched it. Perfect instructions!

[@joyofbaking]

If it was too dry, it was either over baked or maybe too much flour. It's hard to salvage once it's baked. But you could brush the pastry shell with melted chocolate, an apricot glaze, or jam which should help.

[@mountaingirl9693]

I've been looking for a great pastry and pie crust. It looks like this might be the one, can't wait to make it. Thank you so much for sharing your recipe.

[@joyofbaking]

I use a Kenwood Titanium Chef KM010.

[@joyofbaking]

A lot has to do with personal preference. But any of these crusts can be used for sweets. I like the prebaked pie crust for savories.

[@lamiaalkhriji2656]

thanks a lot it's been 2 years now since I started using this recipe and it's so great

[@joyofbaking]

I can't comment on Kitchen aid as I've used Kenwoods my whole life and love them.

[@nauticaellis2326]

Bkg

[@xolio1993]

@@nauticaellis2326 ?

[@googo151]

I SEE THIS IS A DELONGHI THOUGH. PROBABLY BEFORE KENWOOD BOUGHT THEM OUT.

[@joyofbaking]

Usually smaller tarts may take about 12-15 minutes.

[@sababutt8835]

Joy of Baking how many would it serve

[@joyofbaking]

It is a Kenwood Titanium Chef KM010

[@joyofbaking]

Yes, you could use plain flour.

[@Sputnik2516]

It's quite a long taking time but very detail. Such a very good lesson for a beginner like me. Thank you!

[@opcn18]

I really like your outfit, it looks both professional and a little bit fun.

[@kowtheralhamidi7766]

love your recipes very much 💙💙from Yemen👋🏻

[@joyofbaking]

Yes, you could use it for an apple pie.

[@rheannascheck9589]

I'm going to use this today for my lemon curd.

[@historiadeamor425117]

Your recipes demonstrations are excellent ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡

[@ratnacook56]

you could put parchment paper under neath the pie crust before you bake, that way easier to take it out. actually just like butter cookies is firm. thanks to Joyofbaking, I have been making these crust many times, I made small tart sizes enough for one person per serving, so cute. and I also put less sugar because the cream pastry already sweet and the fruits too. my sister loves it.

[@joyofbaking]

Sure

[@yanareukova8349]

Thank you so much! I made it. So easy. The best tart I’ve ever done!!!!

[@Mitraa82]

Made mini fruit tarts using this dough and they turned out amazing! Thanks a lot for the flawless recipe :)

[@twinklesunrise]

Mitra Ca just wondering, how many mini tarts were you able to make?

[@joyofbaking]

If your tart pan is more like a pie pan then I would probably just leave the tart shell in the pan. But if you want to remove the tart shell from the pan you could try lining the bottom of the pan with a piece of parchment paper.

[@UTubeMakesMeHappy3]

thank u Stephanie for all that u do! you have helped me so much.

[@theroadtocosplayandcomicco5840]

I made this tart crust last year and it was the best

[@noyonikaparulekar8981]

Thank so much for your response! I'm 11 years old and I am a big fan! I have tried most of your recipes and they always turn out to be great. I would also like to ask you, are you happy with your mixer because my family is planning to but one for my baking interests.

[@lianapurnama8467]

Hi Stephanie. Thank you for this Pie Crust Recipe. I have tried your recipe 2 times. First time, I success with the crust. But it happen that the crust is cracking om my second try. I am really curious, is the step by step still the same if I use pastry mixer? Because I don't have food processor.

[@Nowara84]

I loove your baking ! And i love the fact that you explain everything.one thing is really excellent : you give grammes and temperature in C which is really important for us ,people who don't understand the oz,cup and F :) Please i have a question , when we bake a pastey crust or a cake,do we have to use the temprature from down and above or just from down ? I have an electric oven and i have the possibility of using the temprerature from up and down or just down or just up but i don't know whi

[@onourownllchandmadesoap9644]

I found this video was very helpful my tart came out great

[@RocsGirl]

thanks so very much for converting the measurements. VERY VERY HELPFUL

[@joyofbaking]

Yes, that would be okay.

[@fristcachandra]

hello thanks for this recipe. i try this recipe n its taste great went i ate after baked. but can we keep the baked dough for the next day without make it soggy.

[@joyofbaking]

If you chill them in the freezer for a bit, they shouldn't rise during baking. Of course, you could line the tartlets with parchment and fill with pie weights (beans or rice).

[@marioesquivel9184]

love love everything you cook love it mario esquivelo italian chef .

[@nicoroshan]

i love your videos ..... the tutorials are vey easy .... you save me ....

[@EmanMorrison]

this recipe is perfection! made a strawberry tart using it and it came out perfect THANK YOU!

[@salmaAhmed-dy6pj]

First try came out perfect and my oven isn't even that good! I swear every one of your recipes works like magic! Thank you so much. I was wondering can I add more sugar to the crust if I want it to be sweeter?

[@joyofbaking]

Yes you could add a touch more sugar.

[@deepashrirajan]

awww.... so nice... perfect and a sweet way of demonstration... u r such a sweet person in this earth i would say because u explain u teach each and every step with so much of patience... i have a doubt here.. after all the baking is done and the tart is taken out of the mould we should not put it in the fridge right??

[@joyofbaking]

DeepaShri Rajan You can store it for a day or two either at room temperature or in the refrigerator.

[@deepashrirajan]

awww.. so nice of u and thanks a lot for ur prompt respose dear..

[@aaronyeung283]

Well done! Very easy to follow instruction

[@namitahanda4828]

Another beautiful recipe like many others of yours. If a don’t have a pan with removable bottom but a plain round pie dish how do I get the pie out of the dish. Thanks 👍🏻👌🏻👏🏻👏🏻❣️

[@Brooke-tz1gs]

i made this crust and created my own chocolate and strawberry filling with a dash of milk. The milk made the filling set but still stay creamy and it tasted amazing

[@pamclarke6785]

Hello again Stephanie, from South Africa. Id like to use this recipe for a FrangiePanie/Bakewell Tart. Would i have to pre bake this blind or put the jam and filling in and then bake.? Instructions for these tarts seem to vary. Thank you. Pam Clarke.

[@tinaluhoo]

I've made this twice (once with coconut oil) and everyone loved it. Can I make it without egg?

[@vanessangoi5252]

Hi Stephanie. My hand blender set does not come with any beater but there is a whisk attachment which I always use to mix ingredients when baking. May I know whether the whisk attachment is suitable for making the pie crust? Will it introduce too much air into the pastry and thereby making the pasty too flaky?

[@joyofbaking]

We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

[@John-if6bu]

I've made a tart shell using this recipe and it turned out great! My sweet potato pie is finally perfect with this pastry! Thank you so much :)

[@marcogardner3410]

Hey Stephanie, Do I need to let the pastry cool down to room temperature after I take it out from the freezer on the second occasion(before I prick it with the fork and bake it in the oven)?

[@missyoshuki]

do i cover with the plastic wrap n put it into my fridge if i wan keep for like 3 days? after 3day when i take out from fridge do i nid to bake again or just let it cool down n put my fruit in?

[@histar28670]

please, write a book!

[@CindyR]

Hey Steph, Joy of Baking, I was wondering if I can use a blender to make the pastry dough? I do not a food mixer, and doing it by hand is a bit time consuming.

[@shihui1429]

I tried this recipe and it turned out great!!!

[@namidakorthammarit924]

Hi Stephanie, Can I use gluten-free pastry flour instead?

[@ciaartin2221]

Ta da! Thank you for this tutorial. I wish I had seen it before I made my first fruit tart yesterday. The crust wasn't as uniform.

[@joshuabonifacio5565]

To joy of baking Can you use the rubbing method for this recipe?

[@minnoux]

You are amazing! The best go to channel for learning! Thankyou Stephanie, I have gained so much from watching you bake....x

[@mvalonso75]

Hi Stephanie!. I have this idea of doing individuals tarts, then using raspberry preserve and on top of it a vanilla custard. Do you think this crust would be ok for something like that? and in your expert opinion, would you bake the crust and then add the fillings or would you cook everything together?. Thanks!

[@blahblah1930]

Hello! Love the video. I've been looking for a recipe and this one seemed to be the best. I am so close at getting a perfect pastry crust, but overtime i make it turns out too soft and butter. While I was mixing the egg into the butter and sugar it looked as if it were beginning to sweat.

[@sharanyasingh3909]

Tried the pie crust it's yum,crisp n buttery

[@charmykitty6]

If I were to use a 10 in pan, how much more of each ingredient would I need?

[@janineveluz]

On the site i clicked on the blueberry tart recipe wat kind of pastry did u use the shortbread one one or the sweet pastry ?

[@AndreaGracie]

I made an apricot tart using this crust and canned apricots. I wanted to make it healthier by substituting 1/2 of the flour with almond meal (or almond flour). It was fantastic.When warm and fresh it was crumbly like a sandies cookie (but not too sweet). However, when warm the apricots tasted too tart. BUT crust and apricots taste even better the next day when eaten cold. The crust is less dry and crumbly (less like a Sandies cookie) and more like a mild chewy sugar cookie, but again not too sweet. Interestingly the apricots taste sweeter when cold. Overall, I found the desert ADDICTIVE.

[@xXClamperXx]

I tried it & it tastes good. I couldve added more sugar and maybe vanilla to mix. I finished by putting jello chocolate pudding. It couldve tasted better with the banana flavor one! :) thank you

[@happyfeet70]

Your machine is soooo quiet. Love it.

[@marialuisadianas8385]

How many mini tarts you get?

[@Nowara84]

Thank you sooo much :) a big hello from Morocco !!

[@MsNakheel]

Hi Stephanie, would you recommend making this with a non-removable tart pan or is that difficult? Thanks!!

[@colincushley8353]

can you believe it I finally did it thanks to your video and I did it without the rolling I finally made the lemon meringue pie but the eggs I used I just whisked them with sugar yummy

[@NRMGUY]

I put the frozen pie crust into a 400 degree oven and the sides melted down into the bottom crust after 5 minutes. The crust was still crunchy and delicious. The bottom did not puff up, but stayed flat, as I poked some gentle holes into it with a fork. The crust was rolled out to 3/16 of an inch and molded to the tart pan easily. I remade the crust but added 1/4 cup more flour which produced the expected results.

[@joyofbaking]

If the pastry shrinks during baking it can be caused from over stretching or the oven temperature may be too low. You could buy a free standing oven thermometer to check your oven’s calibration.

[@fristcachandra]

can we keep the baked dough for the next day without make it soggy? where should i kep the pastry crust after baked? u said can keep it for few days. should i freeze the baked crust or just put it in the room temperature so it will stay crisp n crunch?thanks so much

[@Setxboy]

On point demonstration. Im in love with all of your videos. All my homeboys laugh at me because im the only cat in the hood that uses your videos to cook with. I was wondering can I use this same crust concept to make a peach cobbler. Of course without the added sweetness. Thank you and keep these videos coming.

[@EdisionSun]

Hi! I wonder if I can put cubed butter and flour into a blender first and then add the liquid after instead of using the creaming butter method with the same recipe. Thankyou !! :)

[@dorky24]

how would you adjust the baking time for a 4.5 inch individual tart pan?

[@Frostysleet]

What is the difference in taste or texture of this crust vs the shortbread crust?

[@gigiankara4004]

perfect!! you didn't miss any detail!! as always you do! thank you!

[@saladxP]

I love watching your baking videos! Could I ask if I wanted to make mini tarts, roughly how much dough I should use as I'm not sure how thick/thin the crust should be

[@denisegoh822]

Hi! For individual tarts, what adjustments should be made for the baking time?

[@joyofbaking]

Yes, that's a good idea.

[@crysomqh9519]

Hi Stephanie I have a question. I was thinking if using this recipe to make small tartlets (mini muffin tins). Will the baking time and technique still be the same like baking it in a tart pan? I shd still put in the freezer and prick it? Thanks a million

[@joyofbaking]

If you are making small tarts, you would follow the same technique as for a large tart. However, you may find that the baking time is shorter.

[@crysomqh9519]

Thanks for ur reply Stephanie :)

[@fongchong7166]

Hi, Stephanie: you have used both food processor and dough mixer to make the pie/pastry dough, which way and machine make the most fluffy and flaky dough that's good for french fruit tarts?

[@lyy704]

Hi, Stephanie. Greeting from Malaysia! I love your video and recipe so much. Very clear explanation and delicious recipe. This sweet pastry is my favorite. It's very tasty, I can eat them without filling. :)

[@pamclarke6785]

Thank you for your reply.. re the egg size

[@glesendamettelerkamp4960]

Hi Stephanie, could i use this tartdough to make a South African milktart?

[@Amelia-rs4po]

Will this recipe be enough for a 10” mould though?? Or should i increase the ingredients abit?

[@ashleyha3231]

Can I bake off a crust a day before I'm filling it?

[@pfsan100]

Thank you for this recipe, mine didn't turn out well but it tasted amazing!

[@kanwalahmed1]

hi , i am a big fan of your baking, my husband love sweets and now i am making cakes for him. and i learned it from your website so i can say that you are my baking teacher. i just want to ask you that i want tart crust very very soft and smooth same we buy from bakers. every time i make i just waste everything coz its crispy and some time hard. plz plz plz plz plz tell me how i can make same like market jam tart.

[@cookingjames]

If I were to use individual tart pans rather then one big one, how many would I get out of a batch of dough?