Pate Sucree For Walnut Pie Recipes

PATE SUCREE

Steps:

• Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
• Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
• Turn the mixture out on the table and quickly frisage: (Using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed.) Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.

PATE SUCREE FOR WALNUT PIE

Steps:

• Lightly beat yolks and water in a small bowl until combined.
• Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 20 seconds. With the machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, 30 minutes to overnight.

THE BEST PâTE SABLéE, SWEET SHORTCRUST PASTRY

Steps:

• Measure and cut butter into chunks and place it into the freezer for a few minutes
• Sift together dry ingredients; flour, icing sugar, almond, salt
• Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency
• Add egg into the mixture and mix with your hands just until the dough comes together
• Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processor
• If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
• Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point
• Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
• Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
• If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temperature of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
• Cut 8 long strips out of the dough, this will be the side of the tart
• Carefully place the strips into the ring one by one. Press each strip onto the ring so it sticks to it
• Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
• Pre-heat the oven to 160C / 320F
• After 1 hour, trim the top of the pastry with a sharp knife
• Bake for 20 min, then carefully remove the rings and bake for another 5 -10 min until golden brown. At the 20 min mark the pastry should be already somewhat baked and therefore will contract within the ring. If the pastry feels stuck into the ring, bake it for further 1-2 minutes
• Let the pastry cases cool on the Perforated "air" baking mat before filling

PATE SUCREE FOR PLUM TARTE TATIN

Steps:

• In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.
• In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.
• Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.