Basic Crust for Open-Crust Tart

Simplify the steps as described from step to step until you reach step 7

Use a tart pan with a diameter of 22 cm to 25 cm

Bake in a moderate oven (180°C), preheated

Bake for 15 minutes

Remove the paper with the kidney beans and fill

1,550 calories

STEP BY STEP

PREPARE THE TWO CRUSTS

Step 1: On a clean surface, mix the dry ingredients indicated in the recipe with cold fat (butter or vegetable oil) until you get a crumbly mixture

Step 2: Make a depression in the center of the mixture and add water or milk

Mix the ingredients with your fingertips until the dough is homogeneous

Step 3: Knead slightly

If the recipe is for an open-crust tart, shape the dough into a ball, dust with flour, wrap in plastic film, and refrigerate for 1 hour

FILL THE BOTTOM OF THE TART PAN

Step 4: With a rolling pin, roll out 2/3 of the dough directly onto the bottom of the tart pan (if the tart is closed; to prepare open-crust tarts, use all the dough)

Step 5: If desired, complete opening the dough by pressing it with your fingertips

FILL THE SIDES OF THE TART PAN

Step 6: Place the tart pan, filling the bottom with small rolls of dough and placing them around the edges of the pan

Avoid letting the dough come loose from the edges of the tart pan

Step 7: Poke the bottom with a fork

Line the entire crust with paper and fill with kidney beans

COVER THE CLOSED TARTS

Step 8: Roll out the remaining dough (1/3) on a paper, or if desired, between two sheets of paper

Step 9: Roll up the dough with the paper in the same roll and unroll it over the tart pan filled with the filling

Remove the paper, adjust and compress the edges with your fingertips, closing the tart.