Pâte Sucrée - French Sweet Tart Crust (pastry dough) | Daily Dine

Pâte Sucrée - French Sweet Tart Crust (pastry dough)

Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2" big.

View original recipe on recipetineats.com

frenchwestern

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 1

Nutritional Information

Calories:1764 kcal

Carbohydrate:199 g

Cholesterol:379 mg

Fat:96 g

Dietary Fiber:7 g

Protein:29 g

Saturated Fat:54 g

Sodium:1363 mg

Sugar:52 g

Trans Fat:3 g

Ingredients

1 1/2 cups flour (, plain/all purpose)

6 1/2 tbsp soft icing sugar / powdered sugar (, sifted (Note 1))

2 1/2 tbsp almond meal / ground almonds ((Note 2))

1/4 tsp salt

100g / 7 tbsp butter (, unsalted, softened, cut into 1cm cubes)

1 large egg (, at room temperature (55-60g/2 oz) (Note 3))

Instructions

Step 01
Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
Step 02
Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
Step 03
Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
Step 04
Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
Step 05
Unwrap chilled dough. Place on a lightly floured work surface.
Step 06
Roll out into a 32cm / 13" round (3mm / 1/8" thick).
Step 07
Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
Step 08
Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
Step 09
Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
Step 10
Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
Step 11
Chill pastry in tart tin for 30 minutes.
Step 12
Preheat oven to 200°C / 390°F (180°C fan).
Step 13
Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
Step 14
Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
Step 15
Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
Step 16
Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
Step 17
Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
Step 18
Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
Step 19
Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
Step 20
Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
Step 21
Make ahead up to 3 days, suitable for baking once filled.

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