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
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)
FLAKY SWEET PASTRY (PATE SUCREE)
Provided by Food Network
Yield 1 10 to 12 inch tart or four i
Number Of Ingredients 5
Steps:
- Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.
PATE SUCREE
Steps:
- Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
- Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
- Turn the mixture out on the table and quickly frisage: (Using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed.) Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
PATE SUCREE
This pastry dough is sweet and also tender- a staple in a pastry kitchen
Provided by Food Network Canada
Categories bake,dessert
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg and beat well, then add the vanilla.
- Sift the flour and salt into the bowl and mix until the dough comes together (it will be soft). Shape the dough into a disc, wrap in plastic wrap and chill until set, about 2 hours. Alternatively, the dough can be made in advance and frozen, thawing in the fridge before rolling.
PâTE SUCRéE (SWEET SHORTCRUST PASTRY)
This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies.
Provided by BBC Food
Categories Other
Yield Makes 300g/10½oz pastry
Number Of Ingredients 4
Steps:
- Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
- Mix in the flour until the mixture comes together as a ball of dough.
- Tip the pastry out onto a floured work surface and knead briefly until smooth.
- Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.
PATE SUCREE FOR PIES AND GALETTES
Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum Galette.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes two 8- to 10-inch tarts or single-crust pies
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the 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, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too 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. Wrap dough in the plastic and chill for at least an hour.
PATE SUCREE (SWEET PASTRY DOUGH)
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.
Provided by Mark F.
Categories Dessert
Time 35m
Yield 480 grams (enough for two 8"/9" Tarts)
Number Of Ingredients 4
Steps:
- A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. To yield 75g (1.5x) Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g.
- Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth.
- With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise.
- Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs).
- Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.
- Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter.
- Rest the dough wrapped in plastic wrap in the refrigerator for at least 30 minutes before rolling.
- Storage: The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling.
- Bake times for Pate Sucree will vary by recipe and filling. Bake an unfilled 8"/9" tart shell at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 25 - 30 minutes or until it is lightly browned throughout.
Nutrition Facts : Calories 4.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.1, Sodium 1.9, Carbohydrate 0.5, Sugar 0.1, Protein 0.1
PâTE SUCRéE
Categories Pastry
Yield Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
- Citrus Variations:
- Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
- Poppy Seed Variations:
- Add 2 tablespoons poppy seeds to the dry ingredients.
- Chocolate Variations:
- Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
- Cornmeal-Lemon Variations:
- Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
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3.2/5 (13)Calories 135 per servingTotal Time 45 mins
- To make the pastry: In a medium bowl, whisk together the flour, sugar, and salt, then work in the cold butter until the mixture looks like coarse breadcrumbs.
- Whisk together the egg yolk, vanilla, and milk and stir into the dry mixture; the dough will be crumbly.
- Use a dough scraper or your hands to fold the dough over onto itself a few times then give it a few gentle kneads. When properly mixed the dough will be crumbly but should hold together when squeezed.
- Lightly grease the bottom and sides of a 9” square or 10” round tart pan (preferably one with a removable bottom).
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