Description
How to make a quick and easy homemade French pate sucree with this perfect recipe (for a large tart or 8 tartlets)
Ingredients
- 150 g (2/3 cup) Butter - unsalted and softened
- 80 g (3/4 cup) Powdered sugar
- 50 g (1/2 cup) Almond flour
- 1 Egg - room temperature
- 1/4 tsp of fine salt
- 250 g (2 cups) Flour - all-purpose
Instructions
- Place softened butter, powdered sugar, almond flour and egg in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for about 2 minutes until creamy and smooth.
- Add the flour and salt and mix again on medium speed just until incorporated.
- Scrape down the sides of the bowl with a pastry horn and gather the dough into a ball.
- Cover on contact with plastic wrap and let stand for at least 30 minutes in the refrigerator before using for your tart shells.
Baking :
- Line a tart circle, pie pan or mini tarts with the sweet pastry and chill overnight or freeze for 1 hour before baking.
- Preheat the oven to 347°F / 175°C for about 20 - 25 minutes until golden brown.
Equipment
Buy Now → Notes
Conservation : Fond de tarte cuit environ 2-3 jours à température ambiante sous un torchon, pâte crue au frigo sous film alimentaire pendant 3-4 jours.
Gilding tip: To give it a more golden color and make it impermeable, beat an egg or egg yolk with a fork in a small bowl and apply to the baked crust with a brush and bake again for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: doough, crust,
- Cuisine: French