Sweet Tart Crust French Pastry Pate Sucree
Pâte sucrée, also known as sweet tart crust pastry, is a classic French pastry dough used to make tart shells for a variety of desserts. This versatile dough can also be used to make cookies. It is made with a combination of flour, sugar, butter, and eggs, and has a sweet and slightly crumbly texture.
Pâte sucrée is a relatively simple dough to make, but it does require some precision. The key is to make sure that the butter is cold and that the dough is not overmixed. Otherwise, the dough will become tough and difficult to work with.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 large egg
- 1/4 teaspoon salt
Instructions:
- In a medium bowl, whisk together the flour, sugar, and salt.
- Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the egg and mix until the dough just comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
- Transfer the dough to a 9-inch tart pan with removable bottom.
- Trim the edges of the dough and prick the bottom with a fork.
- Bake for 15-20 minutes, or until the crust is golden brown.
- Let cool before filling.
Conclusion:
Pâte sucrée is a delicious and versatile pastry dough that can be used to make a variety of desserts. It is relatively simple to make, but it does require some precision. With a little practice, you’ll be able to make perfect pâte sucrée every time!
