Tart Shell


by: Caroline B

A lower-fat version of the usual buttery crust, this tart shell is a bit crisper than the traditional one. Whole wheat pastry flour gives the dough more substance and flavor than white flour.


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serves: 1

1/2 cup whole wheat pastry flour

1/2 cup plus 2 tablespoons all-purpose flour

3/8 teaspoon sea salt

5 tablespoons cold butter, cut into chunks

3 tablespoons sour cream, reduced-fat if you like

ice water

Nutrition Facts
Tart Shell

Servings Per Recipe: 1

Amount per Serving

Calories: 1087

  • Total Fat: 68.8 g
  •     Saturated Fat: 42.1 g
  •     Trans Fat: 2.3 g
  • Cholesterol: 176.3 mg
  • Sodium: 1439.3 mg
  • Total Carbs: 104.6 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 2 g
  • Protein: 17.6 g

how is this calculated?

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1.  Combine the flours and salt in a food processor.

2.  Add the butter and pulse to form coarse crumbs, then add the sour cream and pulse again. Dribble in just enough ice water, about 1 tablespoon, to make damp-looking crumbs, working as briefly as possible. Turn the dough out onto a board, gather into a ball, then shape into a disk. Refrigerate for 15 to 30 minutes.

3.  Roll the chilled dough into a 10-inch circle, drape it over the rolling pin, then lay it over the tart pan. Gently settle the dough into the pan. Using your fingertips, press the dough against the sides so that they are about 1/4 inch thick. Freeze for at least 15 minutes or until ready to prebake. Formed tart shells, well wrapped in foil, can be frozen for a week before using.

4.  To prebake: preheat the oven to 425°F. Place the frozen tart shell on a sheet pan and bake in the center of the oven until lightly colored and set, about 20 minutes. Check a few times during the baking and prick any swollen spots with the sharp tip of a knife.

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