PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)
Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2" big.
Provided by Nagi
Categories Sweet Baking
Number Of Ingredients 6
Steps:
- Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
- Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
- Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
- Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
- Unwrap chilled dough. Place on a lightly floured work surface.
- Roll out into a 32cm / 13" round (3mm / 1/8" thick).
- Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
- Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
- Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
- Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
- Chill pastry in tart tin for 30 minutes.
- Preheat oven to 200°C / 390°F (180°C fan).
- Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
- Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
- Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
- Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
- Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
- Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
- Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
- Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
- Make ahead up to 3 days, suitable for baking once filled.
Nutrition Facts : Calories 1764 kcal, Carbohydrate 199 g, Protein 29 g, Fat 96 g, SaturatedFat 54 g, TransFat 3 g, Cholesterol 379 mg, Sodium 1363 mg, Fiber 7 g, Sugar 52 g, ServingSize 1 serving
SWEET TART PASTRY
A low-salt tart recipe. Fill with your favorite filling.
Provided by JJOHN32
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt into a bowl.
- Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
- Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
- Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
- After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
- Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
- Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
- Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g
PASTRY FOR A FRENCH TART
Provided by Craig Claiborne
Categories dessert
Time 15m
Yield Pastry for a 10-inch pie
Number Of Ingredients 4
Steps:
- This is much more easily done in a food processor than by hand, but either method is acceptable. If the processor is used, put the flour into the container of the processor. Cut in the butter and add the sugar.
- Start processing while adding the water a little at a time. Add only enough water so that the dough can be held together and shaped into a ball.
- Or put the flour into a mixing bowl. Cut the butter into small pieces on top and sprinkle with sugar. Using a pastry cutter, cut the butter into the flour. Remove the pastry cutter. Using the hands, start working the mixture while adding the water a teaspoon or so at a time. Add only enough water while working the dough until the dough can be gathered into a ball. Shape the dough into a ball.
- Flatten the dough into a round patty about one and a half inches thick. Wrap closely in foil or wax paper. Refrigerate for 30 minutes.
FRENCH TART PASTRY
Make and share this French Tart Pastry recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 30m
Yield 1 tart crust
Number Of Ingredients 5
Steps:
- Sift the flour and salt into a bowl. Add the butter, Rub into the flour until mixtureresembles fine bread crumbs.
- In a small bowl, mix the egg yolk, lemon juice and 2 tablespoons ice water. Add to the flour mixture. With a fork, toss gently to mix and moisten.
- Press the dough into a rough ball. If it is too dry, add 1 tablespoon water. Turn onto the work surface or a pastry board.
- With the heel of your hand, push small portions of dough away from you, smearing them on the surface.
- Continue moxing the dough in this way until it feels pliable and can be peeled off the surface easily.
- Press the dough into a smooth ball, wrap in plastic wrap and chill for at least 30 minutes.
Nutrition Facts : Calories 1659.6, Fat 98.3, SaturatedFat 60.1, Cholesterol 410, Sodium 1984.9, Carbohydrate 167.6, Fiber 5.9, Sugar 0.8, Protein 26
FRENCH TART PASTRY
Make and share this French Tart Pastry recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 45m
Yield 1 tart pastry
Number Of Ingredients 6
Steps:
- Fit bowl of food processor with the metal blade; add in the flour, sugar, salt, and butter.
- Process on/off for 10 seconds (ten 1 second pulses) until the mixture resembles coarse meal.
- Add the egg and water to a small bowl; beat to mix.
- Through the feed tube, add the egg/water mixture and continue to process briefly (about 20 seconds) only until the mixture barely (but not completely) holds together.
- Turn mixture out onto a large unfloured board or smooth work surface; knead briefly (only a few seconds) until the mixture is smooth and holds together; press the mixture together to form a ball.
- Smooth the sides and flour it lightly.
- *Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter), it is not necessary to refrigerate this before using; if you must, refrigerate it for only about an hour or less; if it is refrigerated too long it will crack when you roll it out.
- Roll out and fit into tart pan.
FRENCH APPLE TART
Looking for a showstopper dessert for a dinner party? If you have the time, it's well worth making a French apple tart, a classic shop-window patisserie.
Provided by Barney Desmazery
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. Mix in the egg until it forms a dough, then form into a puck shape. Cover and chill for at least 30 mins. Will keep chilled for two days.
- Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to roughly the thickness of a £1 coin, and use to line a 23cm fluted tart tin, leaving some overhanging. Line with a disc of baking parchment big enough to cover the edges, and fill with some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for 10-15 mins more until the pastry is biscuity. Trim away any overhanging pastry with a serrated knife. Set aside to cool.
- Meanwhile, set aside four of the apples, then peel, core and roughly chop the rest. Put them in a shallow saucepan with 2 tbsp water, all but 1 tbsp of the sugar and the alcohol, if using. Cover and cook over a low heat for 25-30 mins, stirring occasionally and adding more water if needed, until the apples have collapsed into a purée. Taste the mixture and sweeten with more sugar, if needed.
- Turn the oven up to 210C/190C fan/gas 8. Peel, core and halve the reserved apples, then cut into even-sized slices. Spread the apple purée over the base of the tart case, then arrange the apple slices in neat, concentric circles, starting from the outside. Brush the apples with butter, then scatter over the reserved sugar and bake for another 20-25 mins until golden.
- Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart has finished baking, glaze generously with the jam, then leave to cool a little. Serve warm or cold, dusted with icing sugar, if you like.
Nutrition Facts : Calories 410 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
PASTRY FOR A ONE-CRUST TART
Provided by Susan Herrmann Loomis
Categories Food Processor Vegetarian Chill
Yield Makes enough dough for a 10 1/2 inch tart pan
Number Of Ingredients 4
Steps:
- Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.
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