Pate Sucree Extra Recipes

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PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)



Pâte Sucrée - French Sweet Tart Crust (pastry dough) image

Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2" big.

Provided by Nagi

Categories     Sweet Baking

Number Of Ingredients 6

1 1/2 cups flour (, plain/all purpose)
6 1/2 tbsp soft icing sugar / powdered sugar (, sifted (Note 1))
2 1/2 tbsp almond meal / ground almonds ((Note 2))
1/4 tsp salt
100g / 7 tbsp butter (, unsalted, softened, cut into 1cm cubes)
1 large egg (, at room temperature (55-60g/2 oz) (Note 3))

Steps:

  • Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
  • Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
  • Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
  • Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
  • Unwrap chilled dough. Place on a lightly floured work surface.
  • Roll out into a 32cm / 13" round (3mm / 1/8" thick).
  • Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
  • Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
  • Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
  • Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
  • Chill pastry in tart tin for 30 minutes.
  • Preheat oven to 200°C / 390°F (180°C fan).
  • Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
  • Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
  • Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
  • Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
  • Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
  • Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
  • Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
  • Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
  • Make ahead up to 3 days, suitable for baking once filled.

Nutrition Facts : Calories 1764 kcal, Carbohydrate 199 g, Protein 29 g, Fat 96 g, SaturatedFat 54 g, TransFat 3 g, Cholesterol 379 mg, Sodium 1363 mg, Fiber 7 g, Sugar 52 g, ServingSize 1 serving

EASY PATE SUCREE



Easy Pate Sucree image

Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 12 mini pies or 6 tartlets

Number Of Ingredients 6

1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed

Steps:

  • Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

PATE SUCREE



Pate Sucree image

Use this pate sucree recipe to make our Caramelized Lemon Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells

Number Of Ingredients 6

2 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1/4 cup water

Steps:

  • Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.
  • With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.

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