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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, basic tart crust (pâte sucrée). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Basic Tart Crust (Pâte Sucrée) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Basic Tart Crust (Pâte Sucrée) is something that I’ve loved my entire 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? That tender crust is typically known as pâte sablée.

To get started with this recipe, we must prepare a few ingredients. You can cook basic tart crust (pâte sucrée) using 5 ingredients and 13 steps. Here is how you cook that.

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

watch this before you bake them. Pâte sucrée is the French term for a sweetened butter based pastry dough that is traditionally used for tarts. 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. A fresh fruit tart is as impressive as it is delicious and loved by everyone.

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.

Contarary to popular belief it is not that difficult to make pâte sucrée, aka I really like this crust for fruit tarts and will be sharing recipes using the other method in the future. Now let's talk about how to make a perfectly crumbly. Pâte sucrée is a sweet shortcrust that is often used to make fruit tarts. It's even easier to make than pie dough and is basically a giant shortbread cookie. Fill it with silky pastry cream to make a fresh fruit tart or with frangipane to make a red wine poached pear tart.

So that’s going to wrap it up for this special food basic tart crust (pâte sucrée) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!