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.

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.

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

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.

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.

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

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.

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

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

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

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

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

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

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

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.

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

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.

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.

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

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

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

love your recipes very much 💙💙from Yemen👋🏻

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

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

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

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

Yes, you could use plain flour.

Well done! Very easy to follow instruction

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

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.

Thank you very much for your advice. I'll try it out.

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

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

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

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

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

I made it it was delicious !! Thank u

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.

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

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

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

Love this recipe ❤️

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 :)

Making this now...thanks so much for posting.

My mom is gonna love this tart im gonna make for her!

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.

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.

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

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

I use a Kenwood Titanium Chef KM010.

Best tart recipe EVER!!!,

Thank you for your recipes.

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.

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.

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

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.

Yes, that's a good idea.

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

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

Yes, you could use it for an apple pie.

TY SO MUCH 4 UR RECIPE

Yes, that would be okay.

What can I do if I forgot to glaze it? It's cooled now... Thanks so much!

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.

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

i love to watch your recipe,and ill try this 1...

Excellent Stephanie.

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!

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?

worked very nice for me!

This look delicious

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

está excelente la receta

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. :)

So easy thank u!

i love you~~ thank you!

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 ?

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

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 !! :)

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.

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

How many mini tarts you get?

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.

Your machine is soooo quiet. Love it.

Sure

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.

Hi Stephanie: ). . Can I use this pastry crust to make sweet potato pie? Thank you..

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

Usually smaller tarts may take about 12-15 minutes.

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 👍🏻👌🏻👏🏻👏🏻❣️

^^that sounds amazing^^

Thanks for your help

It is a Kenwood Titanium Chef KM010

Is this sweet pastry crust good for quiches?? like to use it with a quiche Lorraine filling,

Hi Stephanie! How do I modify the ingredients for an 11-inch tart pan?

Thank you for your reply.. re the egg size

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

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

I try it and it was awsom

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