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Best Idea to Serving Perfect Basic Tart Crust (Pâte Sucrée)

Hoping to dine Basic Tart Crust (Pâte Sucrée) a top restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with clear instructions on cooking a Basic Tart Crust (Pâte Sucrée) like a famous chef made.

Basic Tart Crust (Pâte Sucrée)

We hope you got insight from reading it, now let's go back to basic tart crust (pâte sucrée) recipe. To cook basic tart crust (pâte sucrée) you need 5 ingredients and 13 steps. Here is how you achieve it.

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

  1. You need 70 grams of Butter.
  2. You need 35 grams of Sugar.
  3. Prepare 1 of Egg yolk.
  4. Use 130 grams of Cake flour.
  5. Use 20 grams of Almond Flour.

After readying the components, now you are ready to prepare your appetizing Basic Tart Crust (Pâte Sucrée) by following the guidances below:

  1. Add sugar to the butter and mix with a whisk..
  2. Then add the egg yolk and mix well (but don't beat)..
  3. Add sifted cake flour and almond flour and mix..
  4. At this point, rather than mixing with cutting motions, mix the dough well, pushing it against the bowl as you mix..
  5. When the dough comes together, wrap in plastic wrap..
  6. If you flatten it into a round disc when you wrap it, it will be easier to roll it out later (if you are using a round tart pan)..
  7. Let it rest in the refrigerator for at least 1 hour. (If you can, leaving it in the refrigerator overnight is ideal)..
  8. Place the dough in between two pieces of plastic wrap and roll out with a rolling pin. (Roll to 3mm or a little thicker for blind-baking)..
  9. Lift up one side of the plastic wrap and lay the crust over the tart pan..
  10. Press the dough into the tart pan, starting from the center and moving outward. Then lightly press the dough into the sides of the pan..
  11. Cut off the extra dough by rolling the rolling pin over the tart pan. Then press the dough firmly into the sides of the tart pan..
  12. Pierce the dough a few times with a fork and then let it rest in the refrigerator, ideally for more than an hour (This will prevent the crust from shrinking in the oven)..
  13. Bake. If blind-baking, bake for around 30 minutes at 355°F/180°C. If filled, bake for 40-50 minutes at 355°F/180°C..

It is buttery, flaky and oh-so-easy to make. Pro Tip - Brush the surface of the tart shell with some melted chocolate (optional) to keep the fillings from making the crust soggy (you can skip this. A fresh fruit tart is as impressive as it is delicious and loved by everyone. Contarary to popular belief it is not that difficult to make pâte sucrée, aka I really like this crust for fruit tarts and will be sharing recipes using the other method in the future. Now let's talk about how to make a perfectly crumbly.

Recipe : Basic Tart Crust (Pâte Sucrée)

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Simple tips to make Basic Tart Crust (Pâte Sucrée)

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