Best French Tart Pastry Recipes

FRENCH ONION TART WITH CHEESY THYME PASTRY

Steps:

• Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don't have a food processor, do this in a bowl - rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
• Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don't burn.
• Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
• Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they're just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
• Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
• Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.

FRENCH TART PASTRY

Steps:

• Fit bowl of food processor with the metal blade; add in the flour, sugar, salt, and butter.
• Process on/off for 10 seconds (ten 1 second pulses) until the mixture resembles coarse meal.
• Add the egg and water to a small bowl; beat to mix.
• Through the feed tube, add the egg/water mixture and continue to process briefly (about 20 seconds) only until the mixture barely (but not completely) holds together.
• Turn mixture out onto a large unfloured board or smooth work surface; knead briefly (only a few seconds) until the mixture is smooth and holds together; press the mixture together to form a ball.
• Smooth the sides and flour it lightly.
• *Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter), it is not necessary to refrigerate this before using; if you must, refrigerate it for only about an hour or less; if it is refrigerated too long it will crack when you roll it out.
• Roll out and fit into tart pan.

FRENCH PUFF PASTRY TART WITH PEARS AND CHOCOLATE

Steps:

• Line a tart pan with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and 1/2 cup plus 2 tablespoons sugar in a large bowl; beat using an electric mixer until smooth and creamy. Mix in almond flour. Add eggs 1 at a time and mix until well combined.
• Line a tart pan with the puff pastry and prick with a fork all over.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Cool slightly. Cover puff pastry with melted chocolate.
• Carefully pour egg mixture on top of the chocolate on the puff pastry without mixing the 2 layers. Arrange pear slices on top of the tart.
• Bake in the preheated oven until pastry has puffed up and is golden brown, 25 to 30 minutes.

PASTRY FOR A FRENCH TART

Steps:

• This is much more easily done in a food processor than by hand, but either method is acceptable. If the processor is used, put the flour into the container of the processor. Cut in the butter and add the sugar.
• Start processing while adding the water a little at a time. Add only enough water so that the dough can be held together and shaped into a ball.
• Or put the flour into a mixing bowl. Cut the butter into small pieces on top and sprinkle with sugar. Using a pastry cutter, cut the butter into the flour. Remove the pastry cutter. Using the hands, start working the mixture while adding the water a teaspoon or so at a time. Add only enough water while working the dough until the dough can be gathered into a ball. Shape the dough into a ball.
• Flatten the dough into a round patty about one and a half inches thick. Wrap closely in foil or wax paper. Refrigerate for 30 minutes.

FRENCH TART PASTRY

Steps:

• Sift the flour and salt into a bowl. Add the butter, Rub into the flour until mixtureresembles fine bread crumbs.
• In a small bowl, mix the egg yolk, lemon juice and 2 tablespoons ice water. Add to the flour mixture. With a fork, toss gently to mix and moisten.
• Press the dough into a rough ball. If it is too dry, add 1 tablespoon water. Turn onto the work surface or a pastry board.
• With the heel of your hand, push small portions of dough away from you, smearing them on the surface.
• Continue moxing the dough in this way until it feels pliable and can be peeled off the surface easily.
• Press the dough into a smooth ball, wrap in plastic wrap and chill for at least 30 minutes.