A 7 inch tart is a charming and versatile dessert or appetizer that fits perfectly for small gatherings or intimate dinners. Its balance of crisp crust and flavorful filling makes it a crowd-pleaser. This recipe ensures a flaky, buttery crust paired with a delicious filling, whether sweet or savory, that comes together easily and impresses every time.
Ingredients
- 1 1/4 cups (150g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
- For sweet filling:
- 1/2 cup (120ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Fresh fruit or berries for topping (optional)
- 1 cup (100g) grated cheese (cheddar, gruyère, or goat cheese)
- 1/2 cup (75g) cooked vegetables (spinach, mushrooms, peppers)
- 2 large eggs
- 1/4 cup (60ml) cream or milk
- Salt and pepper to taste
or for savory filling:
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 7 inch tart pan with removable bottom.
- In a mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Do not overwork the dough to keep it tender.
- Turn the dough onto a lightly floured surface and gently knead it into a ball. Flatten into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- After chilling, remove the dough from the fridge. Roll it out on a lightly floured surface into a 7-8 inch circle about 1/8 inch thick.
- Carefully transfer the rolled dough to the tart pan, pressing it into the edges. Trim any excess dough hanging over the sides.
- Poke the crust several times with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes or until golden and crisp.
- Prepare your filling: For sweet, whisk together heavy cream, sugar, eggs, and vanilla. For savory, whisk eggs with cream or milk, then stir in cheese and cooked vegetables, season with salt and pepper.
- Pour the filling into the pre-baked crust. For sweet fillings, arrange fresh fruit or berries on top if desired.
- Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the filling is set and slightly golden.
- Allow the tart to cool for at least 10 minutes before removing the sides of the tart pan. Serve warm or at room temperature.
Tips
- Use very cold butter and ice water to ensure a flaky crust. Cold ingredients create steam during baking, which helps the crust become crisp.
- Don’t overmix the dough; handle it as little as possible to prevent toughening the pastry.
- If your dough cracks when rolling out, gently press the cracks back together. Resting the dough in the fridge can also help manage elasticity.
- For a gluten-free version, substitute with a gluten-free flour blend, but expect slightly different texture and handling.
Serving Suggestions
Serve your tart as a delightful dessert with a dusting of powdered sugar or a dollop of whipped cream for sweet versions. For savory tarts, pair with a fresh green salad dressed lightly with vinaigrette. This tart pairs beautifully with a glass of your favorite wine or sparkling water for a complete meal or snack.
Variations
Experiment with different fillings to suit your taste and occasion. For a fruit tart, use seasonal berries, sliced peaches, or apples topped with a glaze. For savory options, try adding cooked ham, bacon, or different cheeses like feta or blue cheese. Incorporate herbs such as thyme, basil, or rosemary for added flavor. You can also make mini tarts using smaller tart pans or muffin tins for individual servings.
Storage and Reheating
Store leftover tart in an airtight container in the refrigerator for up to 2 days for best freshness. To reheat, warm slices in a 300°F (150°C) oven for about 10 minutes until warmed through. For sweet tarts with fruit, it’s best to consume early to prevent sogginess. If the crust softens, a quick re-crisp in the oven helps restore texture.
Frequently Asked Questions
Can I make the tart dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and keep it refrigerated. Allow it to soften slightly at room temperature before rolling out.
What type of tart pan should I use?
A 7-inch tart pan with a removable bottom is ideal, as it makes removing the tart easier and ensures a neat presentation. If you don’t have one, a similarly sized pie dish works as a substitute, but the edges may be less defined.
Can I freeze the unbaked tart?
Yes, freeze the assembled tart (crust and filling) before baking. Wrap it tightly in plastic wrap and foil. Bake directly from frozen, adding an extra 10-15 minutes to the baking time. The crust may be slightly less crisp after thawing.
What if my crust shrinks when baking?
To prevent shrinking, keep the dough cold, avoid stretching it when fitting into the pan, and don’t overwork it. Chilling the crust after fitting it into the pan also helps maintain its shape during baking.
Can I make a vegan version of this tart?
Absolutely. Use vegan butter or coconut oil for the crust, and replace eggs with flax or chia seed eggs. Use plant-based cream or coconut milk for fillings, and choose vegan cheeses if making savory varieties.
How do I know when the tart is fully baked?
The crust should be golden and crisp. The filling will be set and slightly puffed in the center. For sweet fillings, a toothpick inserted into the center should come out clean. For savory, ensure the eggs are cooked through.
Enjoy baking your perfect 7 inch tart—whether sweet or savory—knowing it will impress your guests and satisfy your taste buds with its flaky crust and flavorful filling.
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