Ah, the world of tarts! What would they be without their foundational glory? That’s right – I’m talking about the iconic Pâte Sucrée, the bedrock of many a luxurious tart. In the bustling baking universe, this crust is a star that often doesn’t shine as brightly as it should. So, let’s put it in the spotlight today.
Jump to RecipeIf you’ve tried my Berries And Cream Letter Cake, you’ve already tasted the magic of Pâte Sucrée. But today? Today, I’m taking you behind the scenes.
Ingredients:
- all-purpose flour
- almond powder
- powdered sugar
- salt
- unsalted butter (room temp but not melted)
- medium egg
- vanilla extract
Instructions:
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Begin by Sifting: All the dry ingredients need a good sift. Trust me, it’s like giving them a tiny spa day.
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Mixing Time: With your trusty paddle attachment, mix in the butter at a low speed. Aim for a sandy texture. Yes, it’s as dreamy as it sounds!
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Wet Ingredients Alert: Whisk that egg with the vanilla extract and slowly serenade your flour mixture with it. Keep the beat low and steady, mixing until just incorporated.
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Chill Out: Literally. Wrap your dough in plastic and let it take a nap in the fridge for about 3 hours, or until it feels firm and set.
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Roll & Bake: When you’re ready, roll out the chilled dough. Remember, it loves being firm when it hits the oven. Bake at 170°C for 8-10 minutes, aiming for that golden brown hue we all adore.
A little pro tip? If your dough feels like it partied too hard and got all melty post-roll, pop it back in the fridge for another 10-15 minutes. This ensures our star doesn’t spread out during its oven debut.
Oh, and for those who adore an extra dash of glamour: brush your crust with some egg yolk and give it an additional 3 minutes in the oven. This not only gifts it a glorious shine but also creates a protective layer for your luscious tart fillings.
There you have it, folks – the golden script for the perfect Pâte Sucrée. Now, off you go to weave some tart magic!
Pâte Sucrée
Ingredients
- 200 g 2 cups all-purpose flour
- 45 g 1 1/2 tbsp almond powder
- 80 g 2/3 cups powdered sugar
- 2 g 1/4 tsp salt
- 120 g 8 tbsp unsalted butter, room temperature (but not melted)
- 1 medium egg
- 1 tsp vanilla extract
Instructions
- Preparation: Before starting, ensure your butter is at room temperature but not melted.
- Sift the Dry Ingredients: Into a large mixing bowl, sift the all-purpose flour, almond powder, powdered sugar, and salt. This helps to remove any lumps and aerate the mixture.
- Butter Time: Add the room temperature butter to the sifted dry ingredients. Using a paddle attachment (or by hand with a pastry blender), mix on low speed until the mixture resembles a sandy texture.
- Egg & Vanilla Fusion: In a separate bowl, whisk together the egg and vanilla extract. Slowly incorporate this wet mixture into the sandy flour and butter combo.
- Mix Until Combined: Continue to mix on low speed just until the dough comes together. Be cautious not to overmix; you want it to just incorporate.
- Chilling Phase: Shape the dough into a flat disk, wrap it in plastic, and let it relax in the refrigerator for about 3 hours, or until it's firm.
- Rolling Out: On a floured surface, roll out the chilled dough to fit your tart pan. If the dough has become too soft or melty, place it back in the fridge for an additional 10-15 minutes to firm up before baking.
- Baking: Preheat your oven to 170°C (340°F). Place the rolled-out dough in your tart pan and poke a few holes with a fork to prevent puffing. Bake for 8-10 minutes or until it turns a lovely shade of golden brown.
- Cool & Fill: Allow the tart crust to cool completely before filling with your choice of delicious fillings.
Notes
Want a chocolate version this? check these out:
Chocolate Tart Shell Using Pâte Sucrée
Bake Like a Pro: Your Ultimate Guide To Mini Chocolate Tarts
