This easy tart dough is based on Paule Caillat’s recipe; just heat the butter, oil, water, and sugar in the oven and then stir in the flour. Once the dough forms, it can be pressed directly into a tart pan with your fingers, no rolling out or chilling time required. Watch author Lauren Shockey make the tart dough in this CHOW Tip video.
Game plan: This tart crust is designed for recipes that call for a partially baked crust. For a fully baked crust, continue baking until golden brown, checking every 5 minutes.
1Heat the oven to 400°F and arrange a rack in the middle. Place the butter, water, sugar, oil, and salt in a medium ovenproof bowl or 4-cup Pyrex measuring cup and stir to combine. Place the bowl in the oven and heat until the mixture is bubbling and the butter is just beginning to brown on the edges, about 15 minutes. Remove the bowl from the oven (carefully, as the bowl will be hot). Add the flour all at once and stir quickly until it comes together and forms a ball that pulls away from the sides of the bowl.
2Transfer the dough to a 9-inch tart pan with a removable bottom. Once the dough is cool enough to handle, pat it into the bottom of the pan with your palm and use your fingers to press it up the sides. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Bake partially, about 10 minutes.