Pate Sucree For American Flag Tart Recipes

PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)

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.

EASY PATE SUCREE

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 TARTS

Steps:

• Place flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and pulse to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
• In a small bowl, lightly beat yolks with the water.With machine running, add yolk mixture and process just until dough holds together, no more than 20 seconds. Divide dough in half, form into flat disks and wrap in plastic. Chill in refrigerator until ready to use, at least 2 hours.
• On a lightly floured surface, roll out one disk of pate sucree 1/8 inch thick to fit a 4-by-14-inch fluted tart pan with a removable bottom, allowing about an inch extra on all sides. Brush off excess flour with a pastry brush. Carefully transfer dough to tart pan, pressing it into edges and sides; trim excess by running rolling pin over the pan. Prick the bottom of the dough all over with a fork. Cover with plastic wrap, and chill in refrigerator at least 1 hour.
• Preheat oven to 375 degrees. Remove pans from refrigerator, and place on a rimmed baking sheet. Line each with a piece of aluminum foil that overhangs the edges by at least 2 inches. Fill foil with pie weights or dried beans; fold foil to enclose, making sure edges of tart are supported by the foil and weights.
• Bake until edges are just starting to color, about 25 minutes. Remove foil and weights; continue baking until crust is crisp and evenly browned, 10 to 15 minutes more.Transfer to a wire rack to cool completely before removing shells.

PATE SUCREE

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.

PATE SUCREE FOR CARAMEL-NUT TART

Steps:

• Place flour, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles small peas, 15 to 20 seconds.
• Add the egg yolks through the feed tube while the machine is running. Slowly add 1/4 cup ice water, and process just until the dough holds together. If necessary, add an additional 2 tablespoons ice water. Divide dough into 2 equal balls. Flatten each into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.