PâTE SUCRéE (SWEET SHORTCRUST PASTRY)
This Pâte Sucrée recipe (Sweet Shortcrust Pastry) makes the most delicious, buttery and crispy pastry crust for a pie or a Classic French Fruit Tart!
Provided by A Baking Journey
Categories Dessert
Time 3h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1890 kcal, Carbohydrate 201 g, Protein 36 g, Fat 107 g, SaturatedFat 54 g, Cholesterol 379 mg, Sodium 117 mg, Fiber 10 g, Sugar 41 g, ServingSize 1 serving
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!
Nutrition Facts : Calories 256 kcal, Carbohydrate 28 g, Cholesterol 75 mg, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, Sodium 164 mg, Sugar 7 g, Fat 14 g, ServingSize 2 crusts (10 to 14 servings), UnsaturatedFat 0 g
PâTE SUCRéE (SWEET TART DOUGH)
A pâte sucrée is a crisp yet tender pastry crust that is slightly sweet. It maintains its shortbread-like texture when chilled, which makes it ideal for tarts that require refrigeration.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield One fully baked 10-inch tart shell or 9-inch pie shell
Number Of Ingredients 6
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.
Nutrition Facts :
EASY PATE SUCREE FOR TARTS
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch tart
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
- With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
PATE SUCREE TARTS
Unused dough can be stored, wrapped well in plastic, in the refrigerator for up to three days or in the freezer for up to one month. If you have only one tart pan, you can bake the shells consecutively; let the shell cool completely in the pan before removing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 four-by-fourteen-inch tarts
Number Of Ingredients 6
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.
PATE SUCREE FOR TARTS
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 6
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.
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
More about "pate sucree tarts food"
HOW TO MAKE PâTE SUCRéE: CLASSIC PâTE SUCRéE RECIPE
From masterclass.com
- 1. Sift the flour onto a clean work surface and make a well in the center of the flour pile. Add the butter, sugar, egg yolks, and salt to the center of the well and use your fingertips to mix, gradually incorporating the flour into the wet ingredients.
- 2. Use a bench scraper to incorporate any flour remaining on the work surface and cut the dough with the bench scraper until it forms a coarse meal. Use your hands to press the dough into a ball, adding a little more flour if it is too wet to form a ball.
- 3. Knead the dough until smooth, then form into a ball and wrap tightly with plastic wrap. Flatten into a disc and refrigerate at least 30 minutes and up to three days.
- 4. To use the dough, remove from the refrigerator and lightly flour a work surface. Knead the dough until smooth and workable, about 2 minutes. Shape the dough into a ball and roll out with a floured rolling pin.
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