Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, basic sweet tart crust (pâte à sucre). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pâté sucrée is a sweet, crumbly French pastry that is used to make classic French dessert tarts such as a fruit tart which often includes a layer of crème pâtissière, or pastry cream. One of the tricks to making a perfect crust is chilling it twice—after you form the dough into a disc, and then again once the dough is in the tart pan. Allow two or more hours chilling time for the dough.
Basic Sweet Tart Crust (Pâte à Sucre) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Basic Sweet Tart Crust (Pâte à Sucre) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have basic sweet tart crust (pâte à sucre) using 6 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Basic Sweet Tart Crust (Pâte à Sucre):
- Take 100 grams Cake flour
- Prepare 20 grams Almond flour (if you don't have any you can substitute cake flour. The texture and taste will be different.)
- Get 60 grams Butter (room temperature)
- Prepare 40 grams Granulated sugar
- Make ready 1 pinch Salt
- Make ready 1 Egg yolk
Then knead until the dough comes together, adding a little more water if needed. Dust a clean surface and your rolling pin with flour. Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies.
Instructions to make Basic Sweet Tart Crust (Pâte à Sucre):
- Cream the butter. Put in the salt, and add the sugar in 2 to 3 batches, mixing well between additions. When the mixture becomes light and pale it's good.
- Add the egg yolk to the butter mixture, and mix in well.
- Sift the almond flour and cake flour in, and mix with a spatula. When the dough is no longer floury, bring together with your hands.
- Wrap with plastic film, and leave to rest in the refrigerator for at least an hour in the refrigerator. (I always make double the amount, and freeze half.)
- Butter a tart mold lightly and dust with bread flour (or if you don't have any, use cake flour instead). Shake out any excess flour.
- Sandwich the rested dough between 2 sheets of plastic film and roll out 3 mm thick. Line the tart mold with the dough, and cut off any excess dough by rolling a rolling pin over the mold or with a palette knife.
- Pierce the bottom with a fork. (If you have some time, cover with plastic wrap and rest for more than an hour in the refrigerator. This prevents the crust from shrinking while baking.)
- Line the crust with a piece of foil or kitchen parchment paper and put in some pie weights. (You can use adzuki beans or raw rice instead).
- Bake in a pre-heated 170°C oven for 15 minutes. Take the weights out paper and all, and bake for another 15 to 18 minutes until golden brown.
- Take the crust out of the oven and leave to cool completely. Remove from the mold.
- You can also bake the crust without weights, but the shape will crumble a little bit. After Step 7 above, bake in a preheated 170°C oven for 20 to 30 minutes. When it is a nice golden brown it's done.
- Point 1: In Step 9, if you cover the edges of the crust with foil too, you can prevent them from getting burned.
- Point 2: Be sure to mix the floury ingredients in well. If you don't mix them in well the crust may break apart easily. If you loosen up the dough before rolling it out, it will become firmer and stronger.
- If you are using the crust for a cheese tart or any filling that requires a partially baked crust, the baking time will vary depending on the recipe.
- If you will be filling the crust with custard or similar, take the crust out of the oven 5 minutes before it's done, and brush the bottom thinly with beaten egg (or beaten egg white), and return to the oven.
- Use the tart crust for fresh fruit tarts, chocolate tarts, no-bake cheese tarts and more.
- I made cookies with leftover dough. Crispy and delicious!
- I tried baking a not-so-sweet sweet potato filling in this crust. - - https://cookpad.com/us/recipes/169507-sweet-potato-tarts
- you can even bake a Rilakkuma by adapting this crust.
It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all #shortcrust #pastry #tart #dough #pate sucree #short #crust #. Pate Sucree (pronounced paht soo-KRAY) is the sweet cousin of Pate Brisee (Flakey Pastry Dough). Producing a crust that is similar to shortbread in taste and texture, Pate Sucree is a richer dough due to the addition of eggs and sugar. It is typically used only for sweeter tarts.
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