Basic Tart Crust (Pâte Sucrée)
Basic Tart Crust (Pâte Sucrée)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, basic tart crust (pâte sucrée). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Basic Tart Crust (Pâte Sucrée) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Basic Tart Crust (Pâte Sucrée) is something which I have loved my entire life. They’re fine and they look wonderful.

Pâté sucrée is a sweet, crumbly French pastry that is used to make classic French dessert tarts such as a fruit tart which often includes a layer of creme One of the tricks to making a perfect crust is chilling it twice—after you form the dough into a disc, and then again once the dough is in the tart pan. This pâte sucrée recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect for rich tart fillings. Okay, maybe we've heard one complaint about this fancy pants pastry, and that's how the heck do you pronounce pâte sucrée?

To begin with this particular recipe, we must first prepare a few components. You can cook basic tart crust (pâte sucrée) using 5 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Basic Tart Crust (Pâte Sucrée):
  1. Prepare 70 grams Butter
  2. Get 35 grams Sugar
  3. Make ready 1 Egg yolk
  4. Get 130 grams Cake flour
  5. Prepare 20 grams Almond Flour

Pâte sablée is the dough used to create the shell of a classic tart. The types of tarts that use this tender, buttery crust are typically filled with pastry cream and topped with fresh fruit. Perfect Tart Crust: buttery, just a little sweet, and tender as can be. This easy-to-make, basic dough will complement any kind of filling! · This buttery crust is easy to handle, can be made ahead, and is a cinch to mold into standard medium-size muffin tins.

Instructions to make Basic Tart Crust (Pâte Sucrée):
  1. Add sugar to the butter and mix with a whisk.
  2. Then add the egg yolk and mix well (but don't beat).
  3. Add sifted cake flour and almond flour and mix.
  4. At this point, rather than mixing with cutting motions, mix the dough well, pushing it against the bowl as you mix.
  5. When the dough comes together, wrap in plastic wrap.
  6. If you flatten it into a round disc when you wrap it, it will be easier to roll it out later (if you are using a round tart pan).
  7. Let it rest in the refrigerator for at least 1 hour. (If you can, leaving it in the refrigerator overnight is ideal).
  8. Place the dough in between two pieces of plastic wrap and roll out with a rolling pin. (Roll to 3mm or a little thicker for blind-baking).
  9. Lift up one side of the plastic wrap and lay the crust over the tart pan.
  10. Press the dough into the tart pan, starting from the center and moving outward. Then lightly press the dough into the sides of the pan.
  11. Cut off the extra dough by rolling the rolling pin over the tart pan. Then press the dough firmly into the sides of the tart pan.
  12. Pierce the dough a few times with a fork and then let it rest in the refrigerator, ideally for more than an hour (This will prevent the crust from shrinking in the oven).
  13. Bake. If blind-baking, bake for around 30 minutes at 355°F/180°C. If filled, bake for 40-50 minutes at 355°F/180°C.

Basic Baking tip for empty crust. Line the tart or pie pan with pastry, then pierce with fork. Fill the lined pastry shell with baking beans. A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts These simple Because you will find this basic pastry dough mentioned in many different ways. Some will refer to it as tart pastry dough recipe, sweet pastry tart, French pastry dough, sweet-tart shell pastry.

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