Tag Archives: mushrooms


Mushroom Tarts

Below is the pastry I used in making my Mushroom Tarts. The recipe I’ve used for years is from Julia Child’s ‘Mastering the Art of French Cooking’ with two minor changes:

  1. I add more sugar to help in browning (see how golden that crust is?).
  2. I used only butter, replacing the lard in her original recipe for butter. (I prefer lard in my crusts but I wanted to keep the recipe vegetarian as the tart can be thought of as vegetarian.)

For The Tart Shell

  • 240 grams AP flour
  • 1 teaspoon salt (for flavor)
  • 1 teaspoon sugar (for color)
  • 224 grams of butter (see note)
  • 1/2 cup ice water

(note: Child’s original recipe calls for 184 grams butter and 56 grams lard and ΒΌ tsp sugar.)


  1. Mix the flour, salt, and sugar — let it whirl in the food processor.
  2. Cut the butter into cubes.
  3. To break up the butter cubes, toss them with the flour mixture (in the food processor).
  1. Either pulse your food processor 5 or 6 times to blend the butter with the flour mixture or cut the butter into the flour mixture with a fork or pastry cutter until it’s the size of small peas.
  2. If you’re using the food processor, turn on the machine and pour the water in all at once. Stop when the dough gathers round the blade. (It will take less than 30 seconds.)
  3. If you’re mixing by hand, pour in all the water and gently toss it all tother with a fork or spatula until the water is absorbed.
  1. Whichever method you used, put a large tablespoon of the dough onto a lightly floured work surface and smear it with your palm. Scrape the remaining dough off the surface and repeat until all the dough has been smeared together.

(You’re trying to cream the largest bits into the flour, not every piece, so just one press is enough.)

  1. Gather with a pastry scraper and quickly and lightly knead into a ball — this should take no longer than 30 seconds.
  1. Wrap and put it the refrigerator to rest at least 30 minutes — or overnight.
  2. When you’re ready, roll out the dough adding flour if and when the dough starts to stick.
  1. Make sure the dough is large enough to fit whatever pan you’re going to be using, roll it onto the rolling pin and lay it over the pan.
  2. Press it gently into the tart shell, poke it full of holes with the tines of a fork and put it into the refrigerator for the butter to harden.
  3. When you’re ready to use it, add a piece of wax parchment and some kind of weight to keep the pastry from rising and bake.
  1. Bake it in a 200C/400F oven for 30-40 minutes for a fully baked tart shell or as per instructed by your recipe.