In Germany, we have a versatile dough known as Mürbeteig. This rich, buttery dough can be used for a variety of delicious German baking goods including cookies, tarts, and cakes. Its delicate texture and sweet flavor make it a staple in many German recipes.

This dough is one of my favorites, and in this German baking blog, I will share my go-to recipe with you. It's incredibly versatile, allowing for both sweet and savory creations. The closet comparison would be a Shortbread Crust. This post may contain affiliate links.

Tips 1

When it comes to making the perfect dough, my personal tip is to use white spelt flour instead of all-purpose flour. This flour not only enhances the flavor of your pastries and tarts but also provides greater health benefits. White spelt flour is gentler on the digestive system and contains more nutrients than regular all-purpose flour.

One of the standout advantages of using white spelt flour is that it helps prevent your dough from shrinking back during baking. This is especially important when crafting delicate tarts that you want to keep their shape.

If you're eager to dive deeper into baking with spelt flour and learn more tips and tricks for working with it, be sure to check out my post on baking with spelt flour. You won't want to miss out on those insights! Happy baking!

Tip 2

I like to prepare my tart pan with the dough in it and let it rest in the fridge for at least an hour or even in the freezer. This prevents the dough from shrinking and ensures the perfect crust. You simply pull our tart pan out, fill and bake. No need to defrost.

Ingredients:

200g White Spelt Flour
125g Cold unsalted butter
½ teaspoon salt
1 Egg
4 tbsp Sugar
1tsp Vanilla Extract

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A kitchen scale is essential for baking. Growing up in Germany, I learned that accurate measurements are key to a good recipe. Unlike measuring cups, a kitchen scale gives you the exact weight of ingredients, ensuring the textures and flavors of your favorite German treats are just right.

Investing in a kitchen scale will enhance your baking.

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Instructions:

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork it; you want small pieces of butter to remain for a flaky texture.
Add the Wet Ingredients: Add the egg to the flour and butter mixture along with the vanilla extract.
Form the Dough: If you have a stand mixer, you can bypass step 2 by simply placing all the ingredients into a bowl and mixing with the dough hook until it comes together into a smooth ball. Be sure to monitor the dough closely to avoid over mixing. Knead the dough by hand until it becomes smooth and cool to the touch. Then, form it into a ball and flatten it into a disk.
Refrigerate: Wrap it in plastic wrap and refrigerate for at least 30 minutes. This helps firm up the butter and relax the gluten.
Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured countertop, roll the dough to approximately ¼-inch thickness. Use it to line a tart or pie pan, trimming any excess edges as necessary. Personally, I prefer rolling out a larger piece of dough to cover the entire tart pan, pressing it into place, and then using my rolling pin to trim off the excess dough along the edges.
Refrigerate: I always freeze or refrigerate my dough in the cake or tart form for a minimum of 30 minutes. Sometimes, I also like to prepare this ahead of time, cover it, and freeze it to pull out on bake day.
Pre-Bake (if needed): If your recipe requires a pre-baked crust, prick the bottom with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake at 350°F (180°C) for about 15 minutes (this can vary from tart to tart).
Fill and Bake: Follow your desired recipe to fill and bake the crust as directed.