Basic Pie and Tart Crusts

Flaky Pie/Tart Dough (The Art and Soul of Baking by Cindy Mushet)

1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
3 to 4 tablespoons cold water
1 1/4 cups (6 1/4 ounces) all-purpose flour
1 1/2 teaspoons sugar (omit for a savory crust)
1/4 teaspoon salt

Place the butter pieces in a bowl or on a plate [...]

Key Lime-Cocoa Tartlets

Key Lime-Cocoa Tartlets (New Flavors for Dessert by Williams-Sonoma)
Cocoa Tartlet Dough:

1 1/4 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into cubes, at room temperature
1/2 cup plus 2 tablespoons confectioner’s sugar
1 large egg, lightly beaten

Whisk the flour, cocoa powder, and salt together in a bowl. In a food processor, [...]

Maple Apple Tartlets

Maple Apple Tartlets (Eat Feed Autumn Winter by Anne Bramley)

1 sheet puff pastry, thawed (you will have one leftover in your package)
1/2 teaspoon ground cinnamon
2 tablespoons sugar
3 small to medium baking apples
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. In a small bowl, mix the [...]

Pumpkin-Pecan Buttermilk Tart

Pumpkin-Pecan Buttermilk Tart with Sweet Tart Dough (The Modern Baker by Nick Malgieri)
Sweet Tart Dough (Makes one 10- or 11-inch tart crust or one 9-inch pie crust):

1 1/2 cups all-purpose flour
1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 8 pieces
1 large egg
1 large egg yolk
1 tablespoon water

Combine [...]

Warm Cranberry Crumble Tart

Warm Cranberry Crumble Tart (The Art and Soul of Baking by Cindy Mushet)

1 recipe Flaky Pie/Tart dough, baked and cooled in a 9-or 9 1/2-inch tart pan

Filling:

5 cups (20 ounces) fresh cranberries
3/4 cup (5 1/4 ounces) sugar
Finely grated zest of 1 medium orange
4 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon

Topping:

1 cup (5 ounces) all-purpose flour
3/4 cup [...]