Basic Tart Crust (Pâte Sucrée)
Basic Tart Crust (Pâte Sucrée)

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, basic tart crust (pâte sucrée). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Basic Tart Crust (Pâte Sucrée) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Basic Tart Crust (Pâte Sucrée) is something which I’ve loved my whole life. They are nice and they look fantastic.

That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. The name literally means Fill the lined, chilled tart with pie weights or uncooked beans to keep the dough from puffing up.

To begin with this recipe, we have to first prepare a few components. You can have basic tart crust (pâte sucrée) using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Basic Tart Crust (Pâte Sucrée):
  1. Take 70 grams Butter
  2. Prepare 35 grams Sugar
  3. Take 1 Egg yolk
  4. Make ready 130 grams Cake flour
  5. Get 20 grams Almond Flour

Basic pastry technique to make tarts. Today I will do this without food processor. There are three different pie crusts: Pate Brisee(shortcrust pastry), pate sucree Crumbly crust is for lemon bars, cheesecakes, etc. And today I am making shortcrust pastry because I am making a tart tomorrow.

Instructions to make Basic Tart Crust (Pâte Sucrée):
  1. Add sugar to the butter and mix with a whisk.
  2. Then add the egg yolk and mix well (but don't beat).
  3. Add sifted cake flour and almond flour and mix.
  4. At this point, rather than mixing with cutting motions, mix the dough well, pushing it against the bowl as you mix.
  5. When the dough comes together, wrap in plastic wrap.
  6. If you flatten it into a round disc when you wrap it, it will be easier to roll it out later (if you are using a round tart pan).
  7. Let it rest in the refrigerator for at least 1 hour. (If you can, leaving it in the refrigerator overnight is ideal).
  8. Place the dough in between two pieces of plastic wrap and roll out with a rolling pin. (Roll to 3mm or a little thicker for blind-baking).
  9. Lift up one side of the plastic wrap and lay the crust over the tart pan.
  10. Press the dough into the tart pan, starting from the center and moving outward. Then lightly press the dough into the sides of the pan.
  11. Cut off the extra dough by rolling the rolling pin over the tart pan. Then press the dough firmly into the sides of the tart pan.
  12. Pierce the dough a few times with a fork and then let it rest in the refrigerator, ideally for more than an hour (This will prevent the crust from shrinking in the oven).
  13. Bake. If blind-baking, bake for around 30 minutes at 355°F/180°C. If filled, bake for 40-50 minutes at 355°F/180°C.

Basic Baking tip for empty crust. Line the tart or pie pan with pastry, then pierce with fork. Fill the lined pastry shell with baking beans. Basic Tart Crust Recipe The tart crust is very easy to make. The ingredients used for the composition make the dough elastic and pliable.

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