Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tart crust (pâte sucrée). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Tart Crust (Pâte Sucrée) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Tart Crust (Pâte Sucrée) is something that I’ve loved my whole life. They are nice and they look fantastic.
This pâte sucrée recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect for rich tart fillings. Although it isn't nearly as ridiculous as it may sound when you consider that pastry for a tart must be sufficiently sturdy to support itself—and whatever luscious filling. I'll show you how to make perfect Sweet Pastry Dough (Pâté Sucrée) and How to blind bake it into a tart crust (shell).
To begin with this recipe, we must first prepare a few ingredients. You can cook tart crust (pâte sucrée) using 7 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Tart Crust (Pâte Sucrée):
- Take 120 grams Butter (or margarine)
- Take 75 grams ◆ Sugar
- Get 1 pinch ◆ Salt
- Prepare 25 grams ○ Almond flour
- Get 25 grams ○ Sugar
- Get 1 Whole egg
- Take 240 grams Cake flour
The butter is creamed together with the sugar. Pate sucree, a no-roll tart crust, requires no rolling pin to make. Just press it into your baking pan for quick tarts and pies. Its literal translation is "sweetened paste," but pâte sucrée is a dough, no doubt.
Steps to make Tart Crust (Pâte Sucrée):
- Bring the butter and egg to room temperature. Sift the cake flour twice. Sift together the ○ ingredients (almond flour and sugar).
- Once the butter has been softened, either by bringing it to room temperature or by microwaving it, mix it without letting air in. Holding the whisk upright, as shown in the picture, will help.
- Add the ◆ ingredients in two batches for each ingredient. Stir the mixture in a circular motion. (I am using extra fine granulated sugar.)
- Add the sifted ingredients ○ in two batches. Mix until well blended.
- Add the room temperature egg gradually (in about 5-6 batches) to the butter mixture. Each time you add part of the egg, mix it until it is well blended.
- Once all the egg is mixed in, switch from using a whisk to using a rubber spatula.
- Add half the amount of the cake flour. Using a rubber spatula, quickly mix the dough by scraping from the bottom of the bowl. Stop at the point where the flour is still visible.
- Add the rest of the flour. Mix it quickly in the same way. When all the flour disappears, stop mixing. Do not over mix!
- Divide the dough into 2 parts. Wrap it with plastic and let it rest for over 3 hours to overnight if possible. It can be stored in a refrigerator for 3-4 days or in a freezer for 1-2 weeks.
- I use a non-stick pie mold without any oil. If the dough is likely to stick to your mold, grease it with butter, flour it, and chill before rolling out the dough.
- Dust the working surface and roll out the dough into a size bigger than the pie mold using a rolling pin. (If the dough becomes too soft to handle, put it back in the refrigerator to chill.)
- If the tart crust needs holes to let the steam escape, pierce some holes using a Roller Docker or a fork. (If the filling contains a lot of moisture, piercing is not required.)
- Pick up the dough with both hands, drape loosely on the mold, aligning in the center, then press it into the mold. Press the sides and the edge also.
- Trim the edges of the crust by rolling the rolling pin over it or cutting with a knife.
- Gently press the sides of the crust so the edge will firmly bulge out.
- To prevent the crust from shrinking, make the edge about 1mm higher than the mold. It is preferred to let the dough rest about 30 minutes in the refrigerator before baking.
- Preheat the oven to 180℃.
- I don't use pie weights, but if you do, lay aluminum foil on the crust and place the pie weights on it. Reduce the oven temperature to 160℃, and bake for 35 minutes. Refer to the individual recipe for the baking time.
- When the pie weights are not used and the surface bulges out, using a cotton work glove, press it down to fix it while it is still hot.
- If you are using a moist filling, apply some egg yolk with a brush to the surface of the crust, put it back in the oven and bake it for 5 more minutes using the residual heat, so the juice does not penetrate into the crust.
Only it's a shape-shifting kind of dough. Half sugar cookie, half pie crust, it's moldable but bakes up. There are three different pie crusts: Pate Brisee(shortcrust pastry), pate sucree (sweet shortcrust), and pate sablee (crumbly crust). Crumbly crust is for lemon bars, cheesecakes, etc. And today I am making shortcrust pastry because I am making a tart tomorrow.
So that is going to wrap this up with this exceptional food tart crust (pâte sucrée) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
