Basic Tart Crust (Pâte Sucrée)
This is the tart crust (pâte sucrée) recipe I have been using for ages. It's not too sweet, so it goes with any kind of filling.
When making pâte sucrée, make sure you mix the dough very well as though you are kneading it (Foncer dough is mixed by cutting in the butter). This recipe makes a large amount of dough to make sure it fits nicely in the tart pan. The extra dough can be baked as is to make shortbread or you can use it to make mini tarts. Or you can save it and mix it in the next time you make tart dough. It will keep 5 days in the refrigerator and 2 weeks in the freezer. Recipe by Yukiline
Basic Tart Crust (Pâte Sucrée)
This is the tart crust (pâte sucrée) recipe I have been using for ages. It's not too sweet, so it goes with any kind of filling.
When making pâte sucrée, make sure you mix the dough very well as though you are kneading it (Foncer dough is mixed by cutting in the butter). This recipe makes a large amount of dough to make sure it fits nicely in the tart pan. The extra dough can be baked as is to make shortbread or you can use it to make mini tarts. Or you can save it and mix it in the next time you make tart dough. It will keep 5 days in the refrigerator and 2 weeks in the freezer. Recipe by Yukiline
Cooking Instructions
- 1
Add sugar to the butter and mix with a whisk.
- 2
Then add the egg yolk and mix well (but don't beat).
- 3
Add sifted cake flour and almond flour and mix.
- 4
At this point, rather than mixing with cutting motions, mix the dough well, pushing it against the bowl as you mix.
- 5
When the dough comes together, wrap in plastic wrap.
- 6
If you flatten it into a round disc when you wrap it, it will be easier to roll it out later (if you are using a round tart pan).
- 7
Let it rest in the refrigerator for at least 1 hour. (If you can, leaving it in the refrigerator overnight is ideal).
- 8
Place the dough in between two pieces of plastic wrap and roll out with a rolling pin. (Roll to 3mm or a little thicker for blind-baking).
- 9
Lift up one side of the plastic wrap and lay the crust over the tart pan.
- 10
Press the dough into the tart pan, starting from the center and moving outward. Then lightly press the dough into the sides of the pan.
- 11
Cut off the extra dough by rolling the rolling pin over the tart pan. Then press the dough firmly into the sides of the tart pan.
- 12
Pierce the dough a few times with a fork and then let it rest in the refrigerator, ideally for more than an hour (This will prevent the crust from shrinking in the oven).
- 13
Bake. If blind-baking, bake for around 30 minutes at 355°F/180°C. If filled, bake for 40-50 minutes at 355°F/180°C.
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