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
PâTE SUCRéE (SWEET TART DOUGH)
A pâte sucrée is a crisp yet tender pastry crust that is slightly sweet. It maintains its shortbread-like texture when chilled, which makes it ideal for tarts that require refrigeration.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield One fully baked 10-inch tart shell or 9-inch pie shell
Number Of Ingredients 6
Steps:
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
- Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.
Nutrition Facts :
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
PATE SUCREE FOR CARAMELIZED LEMON TART
The addition of sugar and two egg yolks creates a sweet, slightly crunch crust that is wonderfully suited to our Caramelized Lemon Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 12-inch tart shell
Number Of Ingredients 6
Steps:
- Combine flour, salt (if desired), and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
- Beat together water and egg yolks, and drizzle into flour-butter mixture while stirring with a fork. As soon as pastry starts to hold together, stop adding liquid. Shape dough into a flat round, wrap in plastic, and chill for at least 1 hour or overnight.
- Heat oven to 375 degrees. Remove dough from refrigerator. On a lightly floured surface, roll out to 1/8 inch thick. Press pastry into bottom and sides of tart pan. Run a rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights. Bake for 10 to 15 minutes. When pastry begins to color around edges, remove weights and foil and continue to bake until pastry turns amber, 10 to 12 more minutes. Place pan on a wire rack and let cool completely before filling.
PATE SUCREE FOR CITRUS TART
Use this recipe to make our Easy Citrus Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 9-inch tart
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour and sugar to combine. Add butter; pulse until mixture resembles coarse meal, about 15 seconds. In a bowl, lightly beat yolk with ice water. With machine running, add egg mixture in a slow, steady stream; process until dough just holds together. On a piece of plastic wrap, press into a flattened disk; wrap well. Chill at least 1 hour.
EASY PATE SUCREE FOR TARTS
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch tart
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
- With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
PâTE SUCRéE
Categories Pastry
Yield Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
- Citrus Variations:
- Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
- Poppy Seed Variations:
- Add 2 tablespoons poppy seeds to the dry ingredients.
- Chocolate Variations:
- Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
- Cornmeal-Lemon Variations:
- Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
PATE SUCREE FOR TARTS
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
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PâTE SUCRéE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.2/5 (13)Calories 135 per servingTotal Time 45 mins
- To make the pastry: In a medium bowl, whisk together the flour, sugar, and salt, then work in the cold butter until the mixture looks like coarse breadcrumbs.
- Whisk together the egg yolk, vanilla, and milk and stir into the dry mixture; the dough will be crumbly.
- Use a dough scraper or your hands to fold the dough over onto itself a few times then give it a few gentle kneads. When properly mixed the dough will be crumbly but should hold together when squeezed.
- Lightly grease the bottom and sides of a 9” square or 10” round tart pan (preferably one with a removable bottom).
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