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

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pâte sucrée (tart crust). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pâte Sucrée (Tart Crust) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Pâte Sucrée (Tart Crust) is something that I’ve loved my whole life. They are nice and they look fantastic.

Dans un saladier, mélanger le beurre, le sucre et le sel. Ajouter l'œuf entier et mélanger la préparation de façon homogène. Ajouter la farine et tasser la pâte à l'aide des mains.

To get started with this particular recipe, we must prepare a few components. 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):
  1. Take 60 grams Butter
  2. Make ready 40 grams Granulated sugar
  3. Make ready 1 Egg yolk (large)
  4. Prepare 120 grams Cake flour
  5. Prepare 20 grams Almond flour
  6. Take 1 Vanilla Extract

Elle est principalement composée de beurre, de farine, d'un Å?uf, de sucre et de vanille. 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. A Pâte Sucrée is the type of pastry often used as a Fruit Tart Crust.

Steps to make Pâte Sucrée (Tart Crust):
  1. Sift flour and almond flour together. In another bowl, combine the sugar and softened butter.
  2. Mix in the egg, then the vanilla extract. Blend well.
  3. When light and airy, add the dry ingredients mixed in Step 1. Use a spatula to work in all the flour. Knead well.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Pressing your left hand on the wrapped dough, flip the dough into the pan.
  9. Using both hands, carefully press the dough into the edge starting from the dough in the lowest point.
  10. Go around once more pushing down all the lumps. Remove the wrap and pierce with a fork to prevent rising.
  11. Allow to rest in the refrigerator for one hour. Preheat the oven to 180℃.
  12. 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.
  13. Pâte Sucrée Cheesecake - - https://cookpad.com/us/recipes/154161-plain-cheesecake-tart
  14. Cheese Pudding Tart - - https://cookpad.com/us/recipes/144529-cheese-pudding-tart
  15. Pudding Tart - - https://cookpad.com/us/recipes/144532-custard-pudding-tart
  16. Blueberry Cheesecake Tart - - https://cookpad.com/us/recipes/144534-very-berry-no-bake-cheesecake-tarts
  17. Mont Blanc aux Marrons Tart
  18. Cheesecake Fruit Tart - - https://cookpad.com/us/recipes/153372-cheese-custard-fruit-tart

It is denser and stronger than Puff Pastry or a Flaky Pastries, so it doesn't absorb much moisture after being baked. Perfect with fruits or creamy fillings that could release water or moisture! Slight variations are fine as long as you get the right consistency. Dans le bol du robot muni de la feuille, mettre le beurre pommade ainsi que le sucre glace. Stopper puis ajouter l'oeuf légèrement battu, la pincée de sel, la poudre d'amandes et la farine.

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