I perfected an Easy Tart Crust you can make in under five minutes without a mixer, and the smart press-in trick I use will have you rethinking store-bought shells.
I never thought a press-in tart crust could be this fuss-free, till I tried using a French press for it. This Ridiculously Easy French Press recipe uses simple all purpose flour and unsalted butter, and somehow turns into a buttery, crisp base that works for sweet and savory.
It’s my go-to when I need an Easy Tart Crust that doesnt ask for a mixer, and it’s astonishingly forgiving, honestly it feels like cheating. If you like reliable results and small, unexpected hacks that actually work, you’ll want to see what this Perfect Tart Crust can do.
Ingredients
- All purpose flour: mostly carbs, some protein, gives structure, it’s kinda plain but reliable.
- Granulated sugar: adds sweetness, quick carbs, no fiber, can make things cloying if overused.
- Fine salt: tiny amount boosts flavor, balances sweetness, essential sodium, don’t skip it.
- Unsalted butter: rich in fat and flavor, gives flakiness and tenderness, adds calories though.
- Egg yolk: adds richness, emulsifies, little protein and fat, helps bind and brown the crust.
- Vanilla extract: subtle sweet aroma, almost no nutrients, just makes sweet tarts taste homey.
Ingredient Quantities
- 1 1/4 cups (150 g) all purpose flour
- 1/2 cup (100 g) granulated sugar (omit for savory tarts)
- 1/4 tsp fine salt
- 1/2 cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
- 1 large egg yolk (or 1 to 2 tbsp cold water, optional for binding)
- 1 tsp vanilla extract (optional, for sweet tarts)
How to Make this
1. Preheat oven to 350°F (175°C) and have a 9 inch tart pan ready, lightly greased or just leave it if it’s nonstick.
2. In a medium bowl stir together 1 1/4 cups (150 g) all purpose flour, 1/2 cup (100 g) granulated sugar (omit for savory tarts), and 1/4 tsp fine salt until evenly mixed.
3. Pour in 1/2 cup (113 g) unsalted butter, melted and cooled slightly, plus 1 tsp vanilla extract if you’re making a sweet tart, and stir with a fork or spatula until the dry bits are moistened and the mixture looks like a rough, shaggy dough.
4. If the dough still seems crumbly, add 1 large egg yolk and mix, or add 1 to 2 tbsp cold water a teaspoon at a time until it holds when pressed; don’t add too much liquid, you want pressable crumbs not sticky dough.
5. Dump the mixture into the tart pan and press it firmly and evenly into the base and up the sides using the back of a measuring cup or your fingers; make the bottom a tad thinner than the rim so the edges don’t burn.
6. Patch any cracks with a few extra crumbs and chill the pan in the fridge for 10 to 15 minutes to help it set and keep it from shrinking while baking.
7. For blind baking, line the crust with parchment and fill with pie weights or dried beans, bake 12 to 15 minutes, remove the weights and parchment, then bake another 5 to 8 minutes until lightly golden. If your tart will bake with filling, you can pre-bake 8 to 10 minutes to set the crust.
8. Let the crust cool completely on a rack before adding delicate fillings, or fill while warm if the filling needs to be baked again; don’t rush it or the filling can get soggy.
9. Quick fixes and hacks: if it’s too sticky chill for 5 minutes, if it cracks while pressing just press a little extra crumb over it and smooth, and use the bottom of a glass for perfectly even edges.
10. Makes one 9 inch tart shell; store wrapped in the fridge up to 2 days or freeze up to 1 month, and leftover scraps make a tasty crumble or quick cookies.
Equipment Needed
1. 9 inch tart pan with removable bottom, nonstick is great
2. Medium mixing bowl
3. Measuring cups and spoons, and a kitchen scale if you got one
4. Fork or rubber spatula for mixing (and a small spoon to patch cracks)
5. Measuring cup or the flat bottom of a glass to press the crust evenly
6. Parchment paper plus pie weights or dried beans for blind baking
7. Baking sheet to hold the tart while it bakes and catch drips
8. Cooling rack and oven mitts for safe cooling and handling
FAQ
Ridiculously Easy French Press Recipe Substitutions and Variations
- For 1 1/4 cups (150 g) all purpose flour: pastry flour (use same weight, yields a more tender, flaky crust); cake flour (use same weight, even lighter but more delicate so handle gently); whole wheat pastry flour (swap up to 50% by weight for nuttier flavor, you might need a splash more liquid).
- For 1/2 cup (100 g) granulated sugar: light brown sugar (1:1 by volume, gives moisture and caramel notes); coconut sugar (sub 1:1 by weight, less sweet and browner color); maple syrup or honey (use about 3/4 cup syrup for 1 cup sugar and reduce other liquids slightly, will darken flavor).
- For 1/2 cup (1 stick / 113 g) unsalted butter, melted: salted butter (use same weight, just omit added salt); coconut oil, solid (1:1 by weight, chill dough so it firms, expect a faint coconut note); vegetable shortening or margarine (1:1 by weight, makes a flakier crust but less buttery flavor).
- For 1 large egg yolk (or 1 to 2 tbsp cold water): 1 whole egg (use 1 whole egg instead of yolk for extra binding and a firmer dough); 1-2 tbsp cold milk or cream (adds richness while binding); 1 tbsp aquafaba or 1 tbsp non-dairy yogurt (vegan options, measurements approximate, may change texture slightly).
Pro Tips
1) Chill the pressed crust in the fridge for 10 to 15 minutes before baking, otherwise it loves to shrink in the oven. Pressing it firm then chilling lets the butter solidify and keeps the shape, so do not skip it.
2) Make the bottom a little thinner than the rim so the edges dont burn while the center bakes. Use the flat bottom of a measuring cup to press the base and a glass to smooth the edges for a really even finish.
3) If the dough looks dry and crumbles add the egg yolk or 1 to 2 tablespoons cold water, a teaspoon at a time, until it holds when pressed. If you accidentally add too much and it gets sticky, pop it in the fridge for 5 minutes and it will firm up again.
4) For blind baking line with parchment and use pie weights or dried beans, bake until set then remove weights and finish until lightly golden. Patch any cracks with a little extra crumb before chilling, and always cool fully if you’re adding delicate fillings so the bottom doesn’t go soggy.
Ridiculously Easy French Press Recipe
I perfected an Easy Tart Crust you can make in under five minutes without a mixer, and the smart press-in trick I use will have you rethinking store-bought shells.
8
servings
225
kcal
Equipment: 1. 9 inch tart pan with removable bottom, nonstick is great
2. Medium mixing bowl
3. Measuring cups and spoons, and a kitchen scale if you got one
4. Fork or rubber spatula for mixing (and a small spoon to patch cracks)
5. Measuring cup or the flat bottom of a glass to press the crust evenly
6. Parchment paper plus pie weights or dried beans for blind baking
7. Baking sheet to hold the tart while it bakes and catch drips
8. Cooling rack and oven mitts for safe cooling and handling
Ingredients
1 1/4 cups (150 g) all purpose flour
1/2 cup (100 g) granulated sugar (omit for savory tarts)
1/4 tsp fine salt
1/2 cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
1 large egg yolk (or 1 to 2 tbsp cold water, optional for binding)
1 tsp vanilla extract (optional, for sweet tarts)
Directions
- Preheat oven to 350°F (175°C) and have a 9 inch tart pan ready, lightly greased or just leave it if it’s nonstick.
- In a medium bowl stir together 1 1/4 cups (150 g) all purpose flour, 1/2 cup (100 g) granulated sugar (omit for savory tarts), and 1/4 tsp fine salt until evenly mixed.
- Pour in 1/2 cup (113 g) unsalted butter, melted and cooled slightly, plus 1 tsp vanilla extract if you’re making a sweet tart, and stir with a fork or spatula until the dry bits are moistened and the mixture looks like a rough, shaggy dough.
- If the dough still seems crumbly, add 1 large egg yolk and mix, or add 1 to 2 tbsp cold water a teaspoon at a time until it holds when pressed; don’t add too much liquid, you want pressable crumbs not sticky dough.
- Dump the mixture into the tart pan and press it firmly and evenly into the base and up the sides using the back of a measuring cup or your fingers; make the bottom a tad thinner than the rim so the edges don't burn.
- Patch any cracks with a few extra crumbs and chill the pan in the fridge for 10 to 15 minutes to help it set and keep it from shrinking while baking.
- For blind baking, line the crust with parchment and fill with pie weights or dried beans, bake 12 to 15 minutes, remove the weights and parchment, then bake another 5 to 8 minutes until lightly golden. If your tart will bake with filling, you can pre-bake 8 to 10 minutes to set the crust.
- Let the crust cool completely on a rack before adding delicate fillings, or fill while warm if the filling needs to be baked again; don’t rush it or the filling can get soggy.
- Quick fixes and hacks: if it’s too sticky chill for 5 minutes, if it cracks while pressing just press a little extra crumb over it and smooth, and use the bottom of a glass for perfectly even edges.
- Makes one 9 inch tart shell; store wrapped in the fridge up to 2 days or freeze up to 1 month, and leftover scraps make a tasty crumble or quick cookies.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 48g
- Total number of serves: 8
- Calories: 225kcal
- Fat: 10.9g
- Saturated Fat: 6.6g
- Trans Fat: 0.14g
- Polyunsaturated: 0.46g
- Monounsaturated: 2.86g
- Cholesterol: 53.6mg
- Sodium: 74.6mg
- Potassium: 25.9mg
- Carbohydrates: 26.8g
- Fiber: 0.56g
- Sugar: 12.5g
- Protein: 2.33g
- Vitamin A: 168.75IU
- Vitamin C: 0mg
- Calcium: 6mg
- Iron: 0.61mg
