Basic Sweet Tart Crust (Pâte à Sucre)
Basic Sweet Tart Crust (Pâte à Sucre)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, basic sweet tart crust (pâte à sucre). It is 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 Sweet Tart Crust (Pâte à Sucre) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Basic Sweet Tart Crust (Pâte à Sucre) is something which I’ve loved my entire life.

This is a the best classic sweet tart crust recipe and it goes well with any filling. Powdered sugar is my preference since it yields a more tender crust with an unbeatable melt-in-your-mouth texture, while using granulated sugar can make it more crumbly. This is one of the most common tart crust recipe used in French baking.

To begin with this recipe, we must prepare a few components. You can have basic sweet tart crust (pâte à sucre) using 6 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Basic Sweet Tart Crust (Pâte à Sucre):
  1. Prepare 100 grams Cake flour
  2. Take 20 grams Almond flour (if you don't have any you can substitute cake flour. The texture and taste will be different.)
  3. Get 60 grams Butter (room temperature)
  4. Make ready 40 grams Granulated sugar
  5. Take 1 pinch Salt
  6. Get 1 Egg yolk

Working with tart dough can be tricky, the name of the game is temperature. Basic Baking tip for empty crust. Line the tart or pie pan with pastry, then pierce with fork. A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts, such as tarts and pies.

Instructions to make Basic Sweet Tart Crust (Pâte à Sucre):
  1. Cream the butter. Put in the salt, and add the sugar in 2 to 3 batches, mixing well between additions. When the mixture becomes light and pale it's good.
  2. Add the egg yolk to the butter mixture, and mix in well.
  3. Sift the almond flour and cake flour in, and mix with a spatula. When the dough is no longer floury, bring together with your hands.
  4. Wrap with plastic film, and leave to rest in the refrigerator for at least an hour in the refrigerator. (I always make double the amount, and freeze half.)
  5. Butter a tart mold lightly and dust with bread flour (or if you don't have any, use cake flour instead). Shake out any excess flour.
  6. Sandwich the rested dough between 2 sheets of plastic film and roll out 3 mm thick. Line the tart mold with the dough, and cut off any excess dough by rolling a rolling pin over the mold or with a palette knife.
  7. Pierce the bottom with a fork. (If you have some time, cover with plastic wrap and rest for more than an hour in the refrigerator. This prevents the crust from shrinking while baking.)
  8. Line the crust with a piece of foil or kitchen parchment paper and put in some pie weights. (You can use adzuki beans or raw rice instead).
  9. Bake in a pre-heated 170°C oven for 15 minutes. Take the weights out paper and all, and bake for another 15 to 18 minutes until golden brown.
  10. Take the crust out of the oven and leave to cool completely. Remove from the mold.
  11. You can also bake the crust without weights, but the shape will crumble a little bit. After Step 7 above, bake in a preheated 170°C oven for 20 to 30 minutes. When it is a nice golden brown it's done.
  12. Point 1: In Step 9, if you cover the edges of the crust with foil too, you can prevent them from getting burned.
  13. Point 2: Be sure to mix the floury ingredients in well. If you don't mix them in well the crust may break apart easily. If you loosen up the dough before rolling it out, it will become firmer and stronger.
  14. If you are using the crust for a cheese tart or any filling that requires a partially baked crust, the baking time will vary depending on the recipe.
  15. If you will be filling the crust with custard or similar, take the crust out of the oven 5 minutes before it's done, and brush the bottom thinly with beaten egg (or beaten egg white), and return to the oven.
  16. Use the tart crust for fresh fruit tarts, chocolate tarts, no-bake cheese tarts and more.
  17. I made cookies with leftover dough. Crispy and delicious!
  18. I tried baking a not-so-sweet sweet potato filling in this crust. - - https://cookpad.com/us/recipes/169507-sweet-potato-tarts
  19. you can even bake a Rilakkuma by adapting this crust.

Many names for the same dough, the fresh call it Pate Sucree', some brands sell it in the name Sweet Pastry Crust Dough and we bakers very proudly refer to it as Sweet Shortcrust Pastry. 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? Basic Tart Crust Recipe The tart crust is very easy to make. They are versatile, simple, delicious and handy and they can save Sweet and savory tart dough have basically the same ingredients and directions.

So that’s going to wrap this up for this exceptional food basic sweet tart crust (pâte à sucre) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!