Basic dough: One dough for all

Leta Marks
very easy
3.7 3
20 mins
20 mins


Servings: 1
  • 300 g + some flour
  • 75 g Sugar
  • 7-10 Tbsp Salt
  • 200 g cold
  • 7-10 Tbsp Butter
  • 7-10 Tbsp Cling film


  1. 1

    Put 300 g flour, sugar, 1 pinch of salt, 200 g butter in pieces and 2-3 tablespoons of very cold water in a bowl. First mix crumbly with the dough hooks of the mixer, then briefly knead with your hands to a dough that is just about level.

  2. 2

    Shape into a flat ball, wrap in cling film and chill for about 1 hour. This allows the gluten to develop better in the flour, the dough becomes crumbly and not hard.

  3. 3

    Grease the desired tart mould(s). Roll out the dough on a floured work surface approx. 4 mm thin and 2-6 cm larger than the diameter of the mould(s) (the higher the rim, the larger the dough sheet).

  4. 4

    Place the dough sheet in the mould. Press down all around the edge. Cut off any excess dough. Prick the base more often with a fork - this way the dough bakes more evenly and does not curl.

  5. 5

    Briefly knead the remaining dough again, roll out and cut out or cut out for tart toppings. Fill dough base according to recipe. Cover with toppings. Place in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

  6. 6

    manufacturer) bake.