Chapter 2 · The French Laundry Years
Tart Dough
Tart Dough
The Story
Ingredients
Makes 1 large tart or 8 tartlets
Scaled to a home kitchen batch from Jason's original production formula.
Method
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Cut butter into small pieces and keep cold.
Place dry ingredients in large bowl with paddle attachment.
Mix eggs and milk together.
Add cold butter to flour mixture and paddle until sandy with no large chunks.
Add milk/egg mixture in two stages, paddling until incorporated.
Pack dough onto parchment-lined sheet trays and wrap well.
When ready, sheet to 2.75mm, punch 14cm rounds, and line 12cm fluted tart rings.
Rest, blind bake, remove from ring, eggwash completely, and bake until golden.
Jason's Notes
Versatile tart dough that bakes up crisp and golden, perfect for sweet tarts.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.