Pate Sucree Tarts Recipes

PATE SUCREE

Steps:

• Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter.
• Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture.
• Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes.

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.

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.

PâTE SUCRéE (SWEET TART DOUGH)

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
• Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.

PâTE SUCRéE (SWEET TART DOUGH) RECIPE

Steps:

• With the mixer turned off, add flour and salt to bowl. Turn mixer to low speed and mix until dough is crumbly, about 30 seconds.

PâTé SUCRéE: FRENCH SWEET PASTRY CRUST

Steps:

• Gather the ingredients.
• In a bowl, blend together the flour, sugar, and salt.
• Cut in the cold butter with a pastry cutter or fork until the mixture resembles a coarse meal with bits of butter no larger than peas. (Alternatively, you can process the mixture on pulse mode in a food processor .)
• Add the egg yolks and continue blending with the pastry cutter (or pulse in the processor) until the eggs are evenly incorporated and the mixture resembles a fine meal.
• Stir in the ice water with a fork, 1 tablespoon at a time, until the mixture is just moistened enough to gather and mold into a smooth ball. (Or, with the food processor running, add the water 1 tablespoon at a time just until the mixture forms a dough.)
• Divide the dough in half and flatten each portion into a smooth disc. Wrap with plastic and chill in the fridge for at least 2 hours, or overnight if you prefer.
• Remove the chilled dough from the fridge and allow to rest at room temperature for 15 to 30 minutes.
• Remove the plastic wrap and, on a lightly floured surface, roll out the dough to fit in the tart pan . Lift and turn the dough as you work, keeping the work surface dusted with flour to prevent sticking.
• Lay the dough in the tart pan and press it firmly against the sides and bottom without stretching it.
• Trim off any excess dough.
• Cover and chill the dough in the pan for at least 30 minutes before filling and baking.
• To pre-bake the empty tart shell, prick the dough all over with a fork. Cover lightly with foil and bake at 375 F / 190 C for 15 minutes.
• Remove the foil, and continue baking until barely colored for a partially baked shell or golden brown for a fully baked shell.
• Use in your favorite tart recipe and enjoy!

CHOCOLATE PâTE SUCRéE RECIPE

Steps:

• In a large bowl, place the butter and salt. Using a spatula or a hand whisk, mix the butter until you get a soft and creamy texture (like a thick body cream or lotion).
• Sift the confectioner's sugar, and add it to the butter mixture.
• Mix the sugar in until it's completely mixed in with the butter.
• Whisk the egg yolks (or whole eggs), and add this to the butter sugar mixture along with the vanilla extract and coffee extract.
• Incorporate the egg mixture into the butter until smooth.
• Sift the flour and cocoa together, and add it to the egg, butter, and sugar mixture.
• Gently mix in the flour. I like to use a spatula and mix the dough by cutting through the dough several times.
• Turn the dough out onto a work surface lined with parchment paper. Use the parchment paper to fold the dough over to incorporate all of the flour. If you used whole eggs, take extra care to not overwork the gluten in the dough.
• The dough will be very soft and a little sticky. This is normal. Handle the dough gently with lightly floured hands.
• Cut the dough in half and shape each dough into a disc. Wrap each disc with plastic wrap and refrigerate for at least 1 hour to chill. If your tart mold is a rectangle or square, shape the dough into a rough square instead of a disc.
• Lightly flour your work surface. Place one of the chilled pate sucree discs on the work surface. Knock it a few times with the rolling pin to soften the dough and make it more pliable.
• Start rolling out the dough, turning the dough a ¼ circle every few rolls. This makes it easy to maintain a circle and also prevents the dough from sticking to the counter. If any cracks appear, shape the dough to seal those cracks as you go. If the dough gets too soft, carefully transfer it to the fridge for a few minutes to let it slightly harden again, OR roll it out between two parchment paper sheets.
• The dough needs to be rolled out to a thickness of 3 mm. If at any stage the dough shrinks as you roll it out, that is an indication that the dough has been overworked.
• If the dough is overworked - transfer the dough onto a tray, cover with plastic wrap, and let it rest in the fridge for about 10-20 minutes. Then resume rolling it out afterwards.

PâTE SUCRéE (SWEET SHORTCRUST PASTRY)

Steps:

• Place the very soft butter in the bowl of your mixer with the Icing Sugar. Cream with the paddle attachment until smooth; about 2 minutes on medium speed.
• Add in the whisked Egg and Almond Meal. Mix on low speed until combined.
• Slowly mix in the Flour and Salt, stopping as soon as a rough dough comes together (see note 1).
• Transfer the pastry dough over a large sheet of baking paper and assemble it into a ball. Gently flatten the ball into a disk using your hands and do the "fraisage" (see note 2).
• Cover with a second sheet of baking paper and roll to a thickness of about 4mm (1/8 inch) with a rolling pin (see note 3). Place in the fridge to chill for at least 1 hour, or up to 24 hours.
• Take the pastry out of the fridge and leave it to come back to room temperature for about 5 minutes.
• Remove the baking paper sheets (see note 4) and transfer the pastry over the tart pan.
• Gently slide the pastry along the edges of the pan until it touches the bottom. Press it tightly against the bottom and edges of the pan (but without breaking it) to remove any air pockets. There should be no gaps between the pastry and the pan.
• Remove any excess dough using the rolling pin and/or a small paring knife (see note 5). Use any excess pastry to patch up holes, cracks or irregularities if needed.
• Place in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
• Dock the pastry (poke the bottom with a fork). Preheat your oven on 160'C/325'F and place the pastry in the freezer in the meantime.
• To par-bake: bake for 15 to 20 minutes or until the bottom feels dry to the touch. Add the filling and finish baking.To fully blind-bake: bake for 40 to 45 minutes, or until lightly golden. Leave to cool down completely before adding your choice of filling.

PâTE SUCRéE (SWEET SHORTCRUST PASTRY)

Steps:

• Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
• Mix in the flour until the mixture comes together as a ball of dough.
• Tip the pastry out onto a floured work surface and knead briefly until smooth.
• Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

PATE SUCREE FOR TARTS

Steps:

• Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.