Semolina Tart Crust
A golden, crisp, and craveable homemade tart crust made with semolina flour. Perfect for both sweet and savory tarts, this easy recipe is sure to impress!
Ingredients
- Semolina Flour
- All-Purpose Flour
- Granulated Sugar
- Salt
- Unsalted Butter
- Ice Water
Instructions
- Whisk semolina flour, all-purpose flour, sugar, and salt together in a bowl.
- Incorporate cold cubed butter into the flour mixture until it resembles shaggy crumbs.
- Dribble in ice-cold water slowly, mixing just until the dough holds together when squeezed.
- Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll the dough between parchment paper until thin and large enough for your tart pan.
- Transfer the dough to the tart pan, press it in, trim the edges, and chill again.
- For wet fillings, blind bake the crust before adding the filling. Otherwise, follow your recipe.
Notes
Optional add-ins like cinnamon or lemon zest can enhance flavor. The crust can be stored in the fridge or freezer for later use.
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