This is a time-honored recipe for sweet pastry crust for tarts.I've always thought tarts are surprisingly easy to make.If you don't have any powdered sugar, granulated or other types of sugar will work as a substitute.To make tasty cookies, bake the leftover dough alongside the tart. Recipe by MiP

This is a time-tested tart crust recipe. The result is very crispy.This recipe makes a 20 cm pan without leftovers. You can bake this without baking beans. Recipe by ko-ko

I wanted to make a basic tart crust.If you use butter freshly taken out of the fridge you can slightly microwave it, to warm, but do not melt it.If you stick to the rule of leaving the butter and egg at room temperature and chilling the dough to rest in the fridge as needed, you will never fail. Recipe by Ayuna

This is a note for myself for a basic Pâte Sucrée (Tart crust).Slowly mix the butter in a circular motion so that the air does not get in. Once the flour is added, do not over mix! The dough may get too soft in summer. You can chill the working surface or put the dough back in the refrigerator from time to time. For two 18 cm [7.1 in] tart crusts. Recipe by twinflower

This is the tart crust (pâte sucrée) recipe I have been using for ages. It's not too sweet, so it goes with any kind of filling.When making pâte sucrée, make sure you mix the dough very well as though you are kneading it (Foncer dough is mixed by cutting in the butter). This recipe makes a large amount of dough to make sure it fits nicely in the tart pan. The extra dough can be baked as is to make shortbread or you can use it to make mini tarts. Or you can save it and mix it in the next time you make tart dough. It will keep 5 days in the refrigerator and 2 weeks in the freezer. Recipe by Yukiline

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.Tart crusts are made by creaming butter and adding sugar, eggs, and flour.The amount of sugar is a little high, so it will brown easily. Because of this, I recommend using powdered sugar.Finally, it will be even more flavorful if you use cultured butter. Recipe by gurecoco

I wanted to make an easy tart crust.Bring the egg yolk to room temperature.Be sure to cool the crust before taking it out of the mold. Recipe by Yuyumin

This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake

I wanted to make an easy-to-make tart crust that would turn out just the way I like it every time.I added the steps to describe how to prep the tart mold or tin. If you don't need the steps just skip them. This crust is quite sweet, so you can reduce the sugar to 30g and it will still be fine. If using an electric oven, lower the temperature by about 10°C. If you use granulated or castor sugar, the crust will be crunchier. For one 18 cm [7.1 in] tart tin. Recipe by Iku..

After trying many different recipes for this crust, this is the one I've settled on for now. If I discover a better ratio of ingredients, I'll revamp!When bringing the butter to room temperature, the idea is to make it soft, to the point where you can easily press your finger into it. So if you warm it in the microwave, watch it carefully so that it doesn't melt. (In my case, I put it in on a low setting and heat it once for 30 seconds, then for another 20 seconds if necessary)If you use vanilla oil, it gives a much more pleasant smell when baking than if you use vanilla essence, so I recommend you use the oil. Recipe by Rukka-. (Yields one 18 cm tart tin worth.)

This is my basic tart crust recipe. I did a lot of research to get to this recipe! I make all kinds of tarts now using this crust. I think it tastes better than store-bought.If you don't have any powdered sugar you can use granulated or castor sugar, but the texture will change quite a bit. The crust will become a little harder, crispier and crunchier. Using powdered sugar gives you a crisp and crumbly crust that practically melts in your mouth so I recommend using that. I use 100% powered sugar with no corn starch mixed in. For one 18-20 cm [7.1-7.9 in] diameter tart. Recipe by Pu-kosan

My daughter-in-law sent me a website for this recipe. It is called “ npfamilyrecipes.com. I improvised a little. I would not call it a recipe, because the dough, which is the most difficult to make, is store bought. For the filling, I used the recipe from the website. But instead of putting raw onions, I cooked the onions. I added some bread crumbs. Used oil instead of water in the egg yolks. Cooked a little longer than the recipe called for.I still have leftover filling. Will have to buy more puff pastry to use it up.