Light Tart Crust Recipes

LIGHT TART CRUST

This tart crust remains buttery and nicely sweet despite the cutback on butter and sugar. I love to use it with my Light Pecan Pie recipe! Both are healthier versions of the insidious classic dessert!

Provided by PlumpCakes

Categories Tarts

Time 30m

Yield 1 tart

Number Of Ingredients 5

Light Tart Crust image

Steps:

Combine flour, salt, and sugar.
Using a fork, cut in the butter until it resembles coarse meal and then add beaten egg until all combines together.
Flatten into disk and chill for around an hour.
Roll out and flatten into greased 9 1/2" cake pan lined with parchment paper on the bottom. (*I don't have a tart pan so you can try a tart pan if you like).
Gently poke holes on bottom with a fork, line inside with foil, and fill with baking weights (beans, rice, whatever works).
Bake at 325 degrees for 15 minutes w/ foil.
Remove foil and then bake for 8 more minutes.

Nutrition Facts : Calories 1037.6, Fat 63.8, SaturatedFat 38.2, Cholesterol 364.1, Sodium 225.7, Carbohydrate 95.8, Fiber 3.4, Sugar 0.8, Protein 19.8

Ingredients

5 tablespoons unsalted butter
2 tablespoons Splenda sugar substitute
1 pinch kosher salt (1/8 tsp.)
1 large egg
1 cup all-purpose flour

LIGHT PIE CRUST

This renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.

Provided by Roni_C

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

Light Pie Crust image

Steps:

Preheat oven to 400ºF.
Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.

Nutrition Facts : Calories 81.6, Fat 2.2, SaturatedFat 0.4, Sodium 52.2, Carbohydrate 13.5, Fiber 0.4, Sugar 1.6, Protein 1.6

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
3 tablespoons reduced-calorie margarine, chilled and cut up
2 tablespoons water

LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE

Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!

Provided by Ryan T

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Lighter Pie Crust from Cooking Light Magazine image

Steps:

Preheat oven to 400 degrees F.
Combine 1/4C flour, water and vinegar with a whisk until well blended.
Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add the water slurry, and toss with a fork until flour mixture is moist.
Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.
Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.

Nutrition Facts : Calories 117.5, Fat 6.6, SaturatedFat 1.9, Sodium 73.2, Carbohydrate 12.9, Fiber 0.4, Sugar 1, Protein 1.6

Ingredients

1 cup flour
3 tablespoons water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

More about "light tart crust recipes"

TART CRUST RECIPE - EATS DELIGHTFUL

2020-08-01 Instructions. In a large bowl, combine flour, powdered sugar, and salt. Whisk to combine. Add your cold, cubed butter to the dry ingredients. …
From eatsdelightful.com
5/5 (1)
Estimated Reading Time 6 mins

In a large bowl, combine flour, powdered sugar, and salt. Whisk to combine. Add your cold, cubed butter to the dry ingredients. Using a fork, pastry cutter, or your hands, cut the butter into the dry ingredients until you're left with a mixture that resembles coarse breadcrumbs. You can also use a food processor if you like.
Add your egg along with 4 tablespoons of milk to the flour/butter mixture. Stir together your ingredients until your dough starts to clump into larger pieces. When squeezed, it should feel soft and stick together easily without crumbling. If it crumbles, continue to add in 1 tablespoon of milk at a time until it comes together.
Shape your dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour before rolling. Once chilled, place the dough onto a lightly floured work surface, and roll out into about a 1/4 inch thick. This recipe makes 2 (9 inch) tarts or 18 to 20 mini tarts.
How to bake the tart dough: Preheat your oven to 350°F. Lightly flour a 9 inch tart pan or line a muffin tin with paper liners. If making a large tart, transfer your rolled out dough to your pan, pressing the dough into the bottom and up the sides of the pan. Trim any excess overhanging dough. Prick the bottom of your dough with a fork, and bake in the center of your preheated oven for 20 to 25 minutes, or until the crust is lightly puffed and golden brown along the edges. If making mini tarts, roll your dough and cut into smaller circles using a round cookie cutter that's slightly larger than your muffin tins. Transfer your individual cutouts into your prepared muffin tin, again, pressing the dough into the bottom and up the sides of the muffin cups. Prick the bottom of your crusts with a fork, and bake in the center of your preheated oven for 15 to 20 minutes. Cool completely before filling!

Light Tart Crust Recipes

LIGHT TART CRUST

This tart crust remains buttery and nicely sweet despite the cutback on butter and sugar. I love to use it with my Light Pecan Pie recipe! Both are healthier versions of the insidious classic dessert!

LIGHT PIE CRUST

This renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.

LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE

Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!

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