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Tart Dough

  • Yield: Makes enough for 6 dozen cream puffs
Tart Dough

Source: Martha Stewart Living, November 2005


  • 6 tablespoons unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 large egg yolks
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons heavy cream


  1. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.

  2. Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.

Reviews (4)

  • KathyHaven 16 Jul, 2009

    There may be a typo. I think it should be 1-1/2 cups flour (the 3/4 c. and the second 3/4 c. would make 1-1/2 cups). Not positive, though.

  • pelican66 16 Jul, 2009

    the list of ingredients and directions don't match re: the flour!!

  • bobblebee 5 Aug, 2008

    is this 3/4 cup flour, or 1 1/2?

  • helen library 7 Nov, 2007

    I love this recipe and use it for all of my tarts. I especially like it as the base of the Tomato Tart in Martha Stewart's Baking Handbook.

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