Learn how to effortlessly create a crispy pâte sucrée at home with this quick and simple recipe. This sweet tart dough is ideal for crafting fresh fruit tart, or delicate mini fruit tarts.
- What is a Pâte Sucrée?
- Why you'll love this recipe
- More Shortcrust Pastry
- Ingredients you need
- Materials Needed
- How to make Pâte Sucrée
- How to line a tart pan?
- How to line mini tart shells?
- Baking tips
- Mastering Gilding Finish: Purpose and Technique
- Storage and Freeze
- Tips for this recipe
- Recipe Variations
- FAQ - Frequently Asked Questions
- Recipe with this pastry
- Pâte Sucrée
What is a Pâte Sucrée?
Pate sucree from its name in French means "sweet pastry dough", this is a basic recipe in pastry making very used by chefs in the whole world to make the bottoms of tarts and tartlets.
They are mainly made of the same basic ingredients, with unsalted butter, sugar, flour, and an egg, but the method used to prepare them is not the same, which gives them different textures.
Why you'll love this recipe
- Delightfully Sweet Flavor: Pâte sucrée has a subtle sweetness that enhances the overall taste of your desserts, making it the perfect base for a wide range of sweet treats.
- Tender and Crumbly Texture: It offers a tender, crumbly texture that melts in your mouth, providing a delightful contrast to the fillings of your tarts and pies.
- Versatility: Pâte sucrée is incredibly versatile and can be customized with various flavors like almond, cocoa, or citrus zest, allowing you to create unique and delicious pastries.
- Ease of Handling: This pastry dough is easy to work with, making it suitable for both beginners and experienced bakers. Its forgiving nature ensures a consistent, professional-looking result every time.
More Shortcrust Pastry
Ingredients you need
*You will find the quantities and complete instructions in the recipe card at the end of the page.
- Butter: Opt for unsalted butter with a softened texture. You can achieve this by taking it out of the fridge in advance or gently warming it up in the microwave.
- Sugar: Use finely powdered sugar for the classic recipe. However, you can also substitute it with granulated sugar or wholemeal sugar depending on your preference.
- Almond Meal: Incorporate ground almonds or almond flour for a delightful nutty flavor. You can also experiment with other nut powders such as hazelnuts or pistachios for unique variations.
- Egg: Ensure the egg is at room temperature for better incorporation into the dough and a smoother texture.
- Flour: The basic recipe calls for white wheat all-purpose flour or plain flour, providing the necessary structure and texture for your sweet pastry.
- Salt: Don't forget the salt; it's essential for enhancing the overall flavor. You can use table salt or fleur de sel for a touch of sophistication.
How to make Pâte Sucrée
Cream the butter
- Place softened butter, powdered sugar, almond meal and egg in the bowl of a stand mixer fitted with the paddle attachment.
- Blend at medium speed for 2 minutes until creamy and smooth.
Add the flour
- Then add the dry ingredients, flour and salt.
- Mix on medium or slow speed just until incorporated.
- Gather the dough with your hands or a pastry horn to form a smooth ball of dough.
- Cover with plastic wrap and place in the refrigerator for at least 30 minutes before using.
How to line a tart pan?
To bake a large tart pan, you can either use this quick and easy method or for an even more perfect finish go directly to the Tartlets technique.
- Remove the chilled dough from the fridge and roll it out on a lightly floured work surface or between 2 sheets of baking paper to a thickness of 3 mm.
- Cover the entire tart pan with the disc of rolled pastry crust and gradually apply it with your hands, starting with the center and ending with the edges, letting the dough overflow.
- Run a rolling pin over the top to quickly cut the edges of the dough and remove them.
- Using thumb and forefinger, lightly press around the edge to form a border of the same thickness.
- Cut off excess dough with a knife.
- Place the tart crust in the refrigerator for at least 1 hour before baking.
How to line mini tart shells?
To line the mini tart pans, we use a different method that is much easier and allows us to properly line the pans.
- Roll out the sweet dough to a thickness of 3 mm.
- Cut strips slightly wider than the depth of the mini rings.
- Cut out discs of dough about 0.5 mm smaller than the tartlet circles.
- Line the pastry disc first and then add the pastry strip around it.
- Press lightly to join the strip and cut off the excess of dough by running a knife over the top of the tartlet ring.
- Place your pie crust on a baking sheet lined with parchment paper.
- Preheat oven to 347°F / 175°C and bake the pate sucre for about 20-30 minutes depending on diameter, until golden brown.
- Allow the tart shell to cool completely before removing from the pan and allowing it to cool completely to room temperature.
Mastering Gilding Finish: Purpose and Technique
Applying an egg wash not only imparts an attractive sheen to the base of your tarts and tartlets, resulting in even browning, but it serves a functional purpose as well.
Beyond aesthetics, gilding forms a protective barrier that prevents the crust from absorbing moisture from fresh fruit or fillings, preserving its crisp texture.
To achieve this, a simple step involves brushing beaten egg yolk onto the fully baked crust, followed by an additional 5-minute bake.
Storage and Freeze
In the fridge: Store the pâte sucrée by wrapping it tightly in plastic wrap or placing it in an airtight container for up to 3-5 days. After a long period of refrigeration, take it out of the fridge to spread it more easily.
How to freeze it? To freeze, shape the dough into a disk, wrap it in plastic wrap, and seal it in a freezer-safe bag or aluminum foil. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before use.
Tips for this recipe
- Precision in Measurements: Maintain precision in your measurements, especially for flour and sugar, to ensure the right texture and sweetness in your pâte sucrée.
- Room Temperature Ingredients for a Homogeneous Dough: Ensure that your ingredients, especially the butter, are at room temperature before blending them to achieve a smooth and homogeneous pâte sucrée.
- Don't Overwork the Dough: Avoid overmixing or overworking the dough, as this can lead to a tough pastry. Mix until just combined for a tender result.
- Chill the Dough Before Rolling: After making the dough, let it rest in the refrigerator for about 30 minutes before rolling it out. This makes it easier to handle and prevents sticking.
- Time-Saving Rolling Method: Save time during preparation by rolling out the sweet shortcrust pastry immediately between two sheets of parchment paper.
- Prevent Deformation or Shrinkage: To avoid pastry deformation or shrinkage during baking, let the tart shell rest in the refrigerator overnight or in the freezer for at least 1 hour before baking; no need for pie weights or beans.
- Almond Sweet Shortcrust Pastry: Enhance your pastry with ground almonds (almond meal) and almond extract for added flavor and texture.
- Chocolate Sweet Shortcrust Pastry: Create a chocolate-infused pastry by adding unsweetened cocoa powder, perfect for chocolate tarts and pies.
- Lemon Sweet Shortcrust Pastry: Add fresh lemon zest for a zesty and bright pastry that pairs wonderfully with lemon-flavored fillings.
- Orange Sweet Shortcrust Pastry: Infuse your pastry with orange zest to add a citrusy twist to your desserts.
- Cinnamon Sweet Shortcrust Pastry: Incorporate ground cinnamon to create a warm and comforting pastry crust, ideal for fall-inspired treats.
- Hazelnut Sweet Shortcrust Pastry: Use ground hazelnuts (hazelnut meal) to add a nutty and rich flavor to your sweet shortcrust pastry.
- Coconut Sweet Shortcrust Pastry: Add desiccated coconut for a tropical twist, perfect for coconut cream or tropical fruit-filled pies.
- Ginger Sweet Shortcrust Pastry: Spice up your pastry with ground ginger for a flavorful and slightly spicy crust.
- Maple Sweet Shortcrust Pastry: Use maple syrup as a sweetener for a unique and delightful maple-flavored pastry.
FAQ - Frequently Asked Questions
How is pâte sucrée different from other pie crusts?
Pâte sucrée is sweeter and more delicate than traditional pie crusts. It has a slightly sweet flavor and a crumbly, tender texture.
Can I make pâte sucrée in advance?
Yes, you can make pâte sucrée in advance. It can be refrigerated for a few days or frozen for several weeks. Just wrap it well to prevent drying or freezer burn.
Do I need to blind bake pâte sucrée?
It depends on the recipe. Some recipes require blind baking (pre-baking the crust without filling), while others may not. Blind baking is often used for custard or no-bake fillings.
If you freeze your tart or pie crust for a sufficient duration, you won't require the use of beans or rice as a weight; you can bake it directly, and it will maintain its shape during the cooking process.
Can pâte sucrée be used for savory recipes?
While pâte sucrée is primarily used for sweet desserts, it can be adapted for savory recipes by reducing or eliminating the sugar and adding herbs or spices.
Recipe with this pastry
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