Préparez facilement une pâte à tarte pour une personne maison, parfaite pour les mini tartes, galettes individuelles et desserts rapides. Cette recette simple utilise des ingrédients de base comme farine, beurre et sucre pour obtenir une pâte fondante et croustillante. Idéale pour des tartes sucrées ou salées, elle se prépare en quelques minutes et se cuit rapidement au four. Parfaite pour créer des mini tartes aux fruits, tartes au chocolat, ou des quiches individuelles, cette pâte à tarte maison garantit un résultat léger et croustillant à chaque fournée.

Ingredients

US Measurements | Metric Measurements

5 tablespoons all-purpose flour | 40 g
1 teaspoon granulated sugar | 4 g
⅛ teaspoon salt | 0.5 g
2 tablespoons cold salted butter, cut into ¼-inch pieces | 28 g
2 teaspoons ice water | 10 ml

Instructions

In a small bowl, whisk together the flour, sugar, and salt.
Cut in the cold butter using a fork until the mixture resembles coarse crumbs.
Add ice water, one teaspoon at a time, mixing gently until the dough forms a cohesive ball. Avoid overmixing to keep the crust tender.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 20 minutes to chill.
Preheat the oven to 400°F (200°C).
Roll the chilled dough between two sheets of parchment paper into a 6-inch circle, about ⅛-inch thick.
For a Galette: Remove the top parchment sheet and transfer the dough (with the bottom sheet) to a baking sheet.
For a Mini Pie: Transfer the dough to a 5-inch pie pan, tart pan, or 5×5-inch baking dish, pressing it gently into place.
Bake according to your pie or galette recipe instructions until golden and crisp.

Why You’ll Love This Recipe

This mini pie crust is perfect for single servings, quick desserts, or experimenting with different fillings. It’s tender, buttery, and incredibly easy to make without complicated steps. Ideal for both pies and rustic galettes.

Tips

Keep the butter and water cold to ensure a flaky crust.
Handle the dough as little as possible to avoid toughness.
If rolling the dough is tricky, roll it between parchment sheets to prevent sticking.

Variations and Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend.
Vegan: Replace butter with vegan margarine or coconut oil.
Sweet or Savory: Adjust sugar according to your filling. Use 0 sugar for savory pies.

FAQs

Q: Can I make this dough ahead of time?
A: Yes, the dough can be refrigerated for up to 2 days or frozen for up to a month.

Q: Can I bake without a pan?
A: Yes, you can bake it as a free-form galette on a baking sheet lined with parchment paper.

Q: Can I double this recipe?
A: Absolutely! Just double all ingredients and chill the dough slightly longer if needed.

Serving

Serve warm with your favorite pie filling, fresh fruit, or a drizzle of chocolate or caramel sauce. Perfect for breakfast, dessert, or a sweet snack.

Suggestions

Use for a single-serving apple pie, berry galette, or mini quiche.
Top with a scoop of vanilla ice cream for an extra special treat.
Experiment with spices like cinnamon, nutmeg, or cardamom for added flavor.