This summer I’m sharing a few delicious tart recipes. But first I wanted to share my tart dough recipe used for each tart. I love how versatile and easy these tarts are. They’re the perfect summer entertaining dessert as a simple bite-sized treat.
Having the tools on hand to make tart making easier is a must! Make sure to pick up a tart shaper and a mini muffin pan to make the perfect mini tarts.
The best part about them is that they’re so versatile! I’ll be sharing lemon blueberry tarts, strawberry cream cheese tarts, and raspberry tarts.
Basic Tart Dough
This dough is a basic tart dough recipe. Please note that you will need to chill at least 1 hour or overnight.
- 1/2 cup softened butter
- 3 ounces cream cheese (softened)
- 1 cup flour
- 2 tablespoons sugar
- Using a mixer, beat butter and cream cheese together until smooth. Add flour and sugar and mix until a soft dough forms. Cover and chill at least 1 hour or overnight. (I’ve chilled for up to three days without any issues).
- Shape dough into 1″ balls and press into an ungreased mini muffin pan. Using a tart shaper dipped in flour, press dough to form the tart shell.
- Poke bottom of shells with a fork and bake at 450 for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely before filling.
What’s your favorite tart flavor?
Once you’re done making the tart dough, try these delicious tarts!
[…] the lemon blueberry tarts we made a few weeks back, they start off with a basic tart dough recipe that can be baked up in advance. That makes these an awesome party […]