Sweet Pastry For Tart Crust (Pâte Sucrée)

Name: Sweet Pastry For Tart Crust (Pâte Sucrée)
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter (room temperature); 60 grams Sugar; 30 grams Whole egg (room temperature); 170 grams A. Cake flour (sifted); 25 grams A. Almond powder

cookpad.japan @cookpad_jp

This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.

The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake

This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.

The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake

cookpad.japan @cookpad_jp

This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.

The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake

This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.

The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake

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Ingredients

8 servings

100 gramsUnsalted butter (room temperature)
60 gramsSugar
30 gramsWhole egg (room temperature)
170 gramsA. Cake flour (sifted)
25 gramsA. Almond powder

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Steps

1

Bring the butter to room temperature, combine with the sugar, then mix well until pale.
2

Stir in the egg, a little at a time.
3

Fold in the "A" ingredients with a spatula using a cutting motion.
4

It's ready when the flour is no longer visible.
5

Wrap in plastic wrap and chill overnight in the refrigerator.
6

See(Seasonal Tart).