Sam’s Kitchen – Tartine’s Sweet Tart Dough

Tartine Sweet Tart Dough

I’ve baked a few pies from the Tartine cookbook, and I have yet to be disappointed. Here’s a basic recipe for sweet tart dough. This crust has the perfect amount of crunch and sweetness. It’s almost like a shortbread.


1 cup + 2 tbsp (9 oz/255 grams) unsalted butter, at room temperature
1 cup (7 oz/200 grams) sugar
1/4 tsp salt
2 large eggs, at room temperature (tip
3 1/2 cups (17 1/2 oz/500 grams) all-purpose flour


Tartine Sweet Tart Dough Butter Eggs

Using a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on low speed just until incorporated.

Tartine Sweet Tart Dough Ball

On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a disk 1/2 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight or freeze 3 for future use (this dough will keep for up to 3 weeks).

Tartine Sweet Tart Fill Pan

To line a tart pan, place a dough disk on a lightly floured surface and roll out 1/8 inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting underneath as necessary to discourage sticking, and work quickly to prevent the dough from becoming warm. Cut out a circle 2 inches larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. If the dough has become too soft to work with, put it in the refrierator for a few minutes to firm up before transferring it to the pan. If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Place the pastry shell in the refrigerator or freezer until it is firm, about 15 minutes.

If you are making tartlet shells, roll out the dough in the same way, cut out circles according to the size of your pans, and line the pans. The rest of the dough, including the scraps, can be frozen for future use (I used the scraps from forming a 9-inch tart to make a 4-inch tartlet).

Preheat the oven to 325 degrees Fahrenheit.

Tartine Sweet Tart Dough Pie Crust

Dock (make small holes in) the bottom of the tart shell or tartlet shells with a fork or the tip of a knife, making tiny holes 2 inches apart. Place in the oven and bake for 7 to 10 minutes for a partially baked large shell or 5 to 7 minutes for tartlet shells. The pastry should be lightly colored and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary for even color. If you want to brush the shell with a glaze (Elisabeth and Chad do this to keep the shell crisp longer), beat an egg with a pinch of salt in a small bowl. A minute or two before the desired color is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the glaze. Return the shell(s) to the oven and bake until the desired colour is reached and the glaze is set, about 10 minutes longer.

Let cool completely on wire racks. The pastry shells will keep, well wrapped, in the refrigerator for up to 1 week or in the freezer for up to 2 weeks.

Yield: four 9-inch tart shells or twelve 4-inch tartlet shells.

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Sam’s Kitchen – Lemon Shaker Pie

Sams Kitchen Lemon Shaker Pie Slice

I’ve made the BEST pie I’ve ever made last weekend. I once saw a Lemon Shaker Pie in the window at a Mission Pie in SF and I knew I had to eat (or make) that pie one day. Just my luck, my parents received a Tartine cookbook for Christmas with a recipe for a Lemon Shaker Pie!

Warning: Give yourself 2 days to bake because you will need to chill your dough overnight.


Sams Kitchen Lemon Shaker Pie Recipefilling
2 medium lemons (I used Meyer lemons)
2 c. sugar (14 oz.)
flaky tart dough
4 large eggs
1/4 tsp. salt

egg wash
1 large egg yolk
1 TBS. cream

sugar for dusting top of crust


Slice lemons paper thin with a sharp knife. I used a mandolin since I don’t trust myself with very sharp knives. It helps to chill the lemons before you cut because the cold temperature keeps the lemons firm. Remove the seeds and place the slices in a glass bowl. Do not use a metal bowl because it will react with the lemons.

Sams Kitchen Lemon Shaker Pie Raw Filling

Add sugar and stir gently, then cover and macerate for 3 hours or overnight. When using Meyer lemons, you can skip the macerating because their skins are already thin and tender.

In the meantime, prepare the tart dough in a 10-inch tart pan with a removable bottom.

Sams Kitchen Lemon Shaker Pie Crust and Filling

When the lemons are done macerating, mix the eggs and salt until blended. Add the mixture to the lemons and pour into the pan. Brush egg wash around the rim of the bottom layer of dough.

Sams Kitchen Lemon Shaker Pie Fill Pie

Place the second round on top, trim, and seal.  Crimp to your hearts desire. Brush top with the egg wash, then dust with sugar. Let rest in the fridge for 30 minutes or so, then cut vents before baking. This process is to help keep the pockets of butter in the dough cold. The plan is to have the butter melt only in the oven to achieve maximum flakiness.

Sams Kitchen Lemon Shaker Pie Raw

Bake at 350 degrees for about 40 minutes, until you have a nicely-browned crust. Let the pie completely cool so the filling sets. Serve at room temp or heat in the microwave for a few seconds.

Sams Kitchen Lemon Shaker Pie

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Sam’s Kitchen – Flaky Tart Dough

Sams Kitchen Lemon Shaker Pie Roll Dough

I’m writing this post as a pre-post to Sam’s Kitchen – Lemon Shaker Pie. This recipe comes from SF’s Tartine Bakery’s cookbook, Tartine. I think it makes the best flaky tart crust I’ve ever had. It’s buttery, it crisps up nicely, and you bet’cha, it is flaky.


1 tsp. salt
2/3 c. water, very cold
3 cups & 2 tbs all-purpose flour
1 cup & 5 tbs unsalted butter, very cold


Mix salt into water, keep cold.

Put flour in work bowl of food processor. Cut VERY cold butter into 1-inch chunks. I keep my butter frozen just for this purpose. Add to flour.

Sams Kitchen Lemon Shaker Pie Butter

Pulse until the butter chunks become the size of peas. Add salt-water and pulse for a few seconds, until dough starts to come together in a ball. You should still see some butter chunks.

Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours. I left mine in the fridge overnight.

Sams Kitchen Lemon Shaker Pie Dough

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