Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pâte sucrée (tart crust). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Pâte Sucrée (Tart Crust) is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Pâte Sucrée (Tart Crust) is something that I have loved my whole life. They’re 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. Press the dough well into the bottom and sides of the pan or ring. Pâte sucrée is the sweet, crumbly French tart dough used for baking the bases of sweet tarts.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pâte sucrée (tart crust) using 6 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Pâte Sucrée (Tart Crust):
- Prepare 60 grams Butter
- Prepare 40 grams Granulated sugar
- Prepare 1 Egg yolk (large)
- Take 120 grams Cake flour
- Prepare 20 grams Almond flour
- Get 1 Vanilla Extract
I'll show you how to make perfect Sweet Pastry Dough (Pâté Sucrée) and How to blind bake it into a tart crust (shell). This is a basic recipe and integral. It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. Pâte Sablée, Tart, pie crust and Pâte Sucrée are very similar and they can be used to make this cream tart.
Instructions to make Pâte Sucrée (Tart Crust):
- Sift flour and almond flour together. In another bowl, combine the sugar and softened butter.
- Mix in the egg, then the vanilla extract. Blend well.
- When light and airy, add the dry ingredients mixed in Step 1. Use a spatula to work in all the flour. Knead well.
- Wrap with plastic wrap and chill in the refrigerator for 1-2 hours (ideally, the dough should rest for more than half a day to overnight for the butter to meld).
- If the dough has been in the refrigerator for half a day or more, warm it up by microwaving for 20 to 30 seconds before the next step.
- Dust the work surface and place the dough between two sheets of plastic wrap (so it doesn't stick to your hands). Roll out the dough.
- When the dough is 1.5 cm larger than the edge of the tart pan, take off the top wrap and place the tart pan upside down on top of the dough.
- Pressing your left hand on the wrapped dough, flip the dough into the pan.
- Using both hands, carefully press the dough into the edge starting from the dough in the lowest point.
- Go around once more pushing down all the lumps. Remove the wrap and pierce with a fork to prevent rising.
- Allow to rest in the refrigerator for one hour. Preheat the oven to 180℃.
- Fill with baking stones and bake at 180℃ for 10 minutes. Remove the baking stones and bake for another 10 minutes (total 20) until golden brown in color.
- Pâte Sucrée Cheesecake - - https://cookpad.com/us/recipes/154161-plain-cheesecake-tart
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- Pudding Tart - - https://cookpad.com/us/recipes/144532-custard-pudding-tart
- Blueberry Cheesecake Tart - - https://cookpad.com/us/recipes/144534-very-berry-no-bake-cheesecake-tarts
- Mont Blanc aux Marrons Tart
- Cheesecake Fruit Tart - - https://cookpad.com/us/recipes/153372-cheese-custard-fruit-tart
Whether you choose to make it with the pâte sucrée or out of cake the important thing is to have fun and be creative. Thank you once again and I'll catch you in the next one. 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.
So that is going to wrap it up for this special food pâte sucrée (tart crust) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
