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Reference to Homemade Perfect Tart Crust (Pâte Sucrée)

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Tart Crust (Pâte Sucrée)

We hope you got benefit from reading it, now let's go back to tart crust (pâte sucrée) recipe. To cook tart crust (pâte sucrée) you need 7 ingredients and 17 steps. Here is how you achieve that.

To cook an extraordinary Tart Crust (Pâte Sucrée), below are the materials required:

  1. You need 80 grams of Unsalted butter.
  2. Get 60 grams of Sugar.
  3. You need 20 grams of Almond flour.
  4. You need 1 of less than 1/2 Whole egg.
  5. You need 1 dash of Vanilla oil.
  6. Use 130 grams of Cake flour.
  7. Prepare 1 of exchange 15-20 grams of cake flour with cocoa If making a cocoa crust.

After preparing the materials, next you are good to prepare your tasty Tart Crust (Pâte Sucrée) by following the procedures on this section:

  1. Bring the butter to room temperature and cream in a bowl. Using a rubber spatula is best so that you don't incorporate air into the butter..
  2. Divide the sugar into 2-3 portions and mix in one portion at a time. Add the almond flour and mix..
  3. Add the egg a little at a time and slowly mix. Add the vanilla oil as well and mix..
  4. Sprinkle in the cake flour and mix about 80% of the flour into the dough by rubbing it against the sides of the bowl (mix the cocoa in with the flour)..
  5. Use a scraper to scrape the dough in Step 4 up from the bottom while mixing. When the dough comes together, it's ready..
  6. Bring Step 5 together and wrap with plastic wrap. Let chill in the refrigerator for at least 3 hours, overnight if you can. If you round it, it will be easier to work with later..
  7. Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness. Line the tart pan with the dough and prick holes in the bottom with a fork..
  8. Let Step 7 chill in the refrigerator for 30 minutes. Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180℃ for 15 minutes..
  9. Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180℃ for 10 minutes..
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Pâte sucrée is the French term for a sweetened butter based pastry dough that is traditionally used for tarts. This is a short crust dough which means that the fat in the dough shortens the gluten strands by interfering with the process that elongates them such as in bread dough. Pâte sucrée is a sweet shortcrust that is often used to make fruit tarts. It is buttery, flaky and oh-so-easy to make. There are three different pie crusts: Pate Brisee(shortcrust pastry), pate sucree (sweet shortcrust), and pate sablee (crumbly crust).

Recipe : Tart Crust (Pâte Sucrée)

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step by step to make Tart Crust (Pâte Sucrée)

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