Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, basic pâte sucrée (tart crust). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Basic Pâte Sucrée (Tart Crust) is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Basic Pâte Sucrée (Tart Crust) is something that I have loved my whole life.
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? Pâte sucrée (sweet shortcrust pastry) Basic recipe.
To get started with this particular recipe, we must prepare a few components. You can have basic pâte sucrée (tart crust) using 7 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Basic Pâte Sucrée (Tart Crust):
- Get 60 grams Butter (unsalted)
- Take 1 pinch Salt
- Make ready 40 grams Icing sugar
- Take 1 Egg yolk
- Make ready 1 Vanilla extract (as needed)
- Prepare 100 grams Cake flour
- Make ready 25 grams Almond flour
This is a short crust dough which means that the fat in the dough shortens the gluten strands by interfering with the process that elongates them such as in bread dough. Pâte sucrée is a sweet shortcrust that is often used to make fruit tarts. It is buttery, flaky and oh-so-easy to make. Make this perfect pate sucree full of flavor and a perfect texture to create cream tart.
Steps to make Basic Pâte Sucrée (Tart Crust):
- Leave the butter and egg at room temperature. Grease the tart tin thinly with margarine and chill in the fridge. Sift the flour.
- Add the salt to the butter and mix until the butter looks like mayonnaise. Add the icing sugar and mix further.
- Add the beaten egg yolk in three batches and continue to beat. Add the vanilla extract.
- Add the sifted flour and mix well with your spatula.
- Shape the dough into a similar shape to the tart tin that you are going to use (if it's a round shape into a circle, into a square shape if it's a square). Wrap with cling film and chill in the fridge overnight (or for at least 3 hours).
- Take the dough out of the fridge and microwave at 500W for 20 seconds. Sandwich the dough with 2 pieces of cling film.
- Roll out the pastry dough into an even 3-mm thickness, larger than the tart tin.
- Peel off the top cling film. Place the tart tin upside down and flip over by lifting up the bottom cling film.
- Line the tart tin with the pastry dough, pressing all the way into the bottom edges tightly with your fingers.
- Trim the excess pastry by rolling a rolling pin over the tin. Fold the excess over the sides.
- Prick the base and sides with a fork to prevent from swelling. Chill the pastry in the fridge for at least 1 hour to prevent form shrinkage.
- Line the tart tin with baking parchment and fill with baking beans. Bake in a pre-heated oven to 180°C for 10 minutes. Remove the parchment and baking beans and bake for a further 10 minutes.
- Use this tart crust for making any sweet tart desserts.
- I love the good combination of tart pastry and sweet egg custard in 'Pumpkin & Egg Pudding Tart' https://cookpad.com/en/recipes/147136-kabocha-pudding-tart
That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. Imagine the tines of your forking breaking through, almost snapping, the velvety crust of a fruit tart. It crumbles a bit, but is far from dry — each bite more rich and buttery than the last. Pâte sucrée (pronounced pat-sue-cray) is the sweet, crumbly dough that gives tarts a sturdy, tender base for custards When you are making a tart shell with pâte sucrée, be sure to follow these guidelines Then, check out this recipe for basic pâte sucrée, bake yourself a tart shell, and fill it.
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