Puff Pastry Tart

Oct 13, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A baked, empty puff pastry tart in a fluted tart pan on a marble counter, golden and crisp

A quick rough-puff: butter folded into dough six times for flaky layers, baked as a rectangle with a raised rim. The base for fruit tarts, custard slices and galettes.

Prep 20 min

Cook 25 min

Cooling 1 hr 20 min

Total 2 hr 5 min

Yield 8 slices

Diet —

Ingredients

Adjust yield

slices

1 ½ cups (190.0 g)all-purpose flour
½ tsp (3.0 g)fine sea salt
1.0 tsp (4.0 g)granulated sugar
¾ cup (170.0 g)cold unsalted butter, in 1/2-inch cubes
½ cup (120.0 ml)ice water
1.0 tsp (5.0 ml)pure vanilla extract
1.0 (50.0 g)large egg, beaten, for the rim

Baking tools for this recipe

Convert to grams Scale it Change the pan

Dessert Builder

Build a dessert on this recipe

Pick a filling, a frosting and a finish from our tested recipes and get one complete recipe, scaled and with a shopping list.

Build a pie with it

Instructions

Toss the flour, salt and sugar with the butter cubes, leaving the butter in big pieces. Stir the vanilla into the water and mix in to make a shaggy dough.
On a floured surface pat the dough into a rough rectangle, fold it in thirds like a letter, turn it a quarter turn and roll it out again. Repeat for six folds, chilling 20 minutes after the third.
Chill 1 hour, then roll to a 10-by-14-inch rectangle. Score a 3/4-inch border without cutting through, prick the center all over and brush the border with egg. Freeze 15 minutes.
Bake at 400°F (205°C) for 20 to 25 minutes until puffed and deep golden. Press the center down with a spatula while hot and cool before topping.

Tips

Streaks of butter in the dough are correct; they become the layers.
Keep the dough cold at every step; if the butter smears, chill it 15 minutes and go on.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make puff pastry tart?

Plan on 20 minutes of prep and 25 minutes of cooking, plus 1 hour 20 minutes to chill. The recipe makes one 10-by-14-inch base (8 pieces).

How should I store puff pastry tart?

The baked shell keeps 2 days at room temperature in an airtight container; raw dough freezes 2 months.

Can I make puff pastry tart ahead?

Bake the shell a day ahead; fill it the day you serve.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A quick rough-puff: butter folded into dough six times for flaky layers, baked as a rectangle with a raised rim. The base for fruit tarts, custard slices and galettes.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

251 Calories / serving

18.0g Fat

18.7g Carbs

3.4g Protein

0.7g Sugar

Whole recipe (8 servings): ~2008 cal · 144g fat · 150g carbs · 27g protein · 6g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.