This pastry is mainly used for tarts and tartlets, especially those which are baked blind and then filled with fresh fruit (e.g., strawberry tart, which has a layer of creme Chantilly between the pastry base and the fruit). Pate sucre is perfect if you want a tart for a picnic or to transport.
When everything is thoroughly mixed, work the dough 2 or 3 times with the palm of your hand until it is very smooth. Roll the dough into a ball, flatten the top slightly, wrap in grease-proof paper or plastic wrap and refrigerate for several hours.
Wrapped in grease-proof paper or plastic, pate sucre will keep very well in the fridge for several days.
To shape and bake blind, follow instructions for Tart Dough.
Add flour and salt and pulse again about 15 times or until butter is no larger than peas.
In a separate bowl, stir together egg yolk and cream.
Add to processor bowl and pulse just until incorporated, about 8 times.
Knead gently in a plastic bag just until it holds together.
Place in plastic wrap and knead until it becomes one smooth piece.
Flatten into disc.
Wrap well and refrigerate for 30 minutes or freeze 10 minutes, until firm enough to roll.
Roll out between 2 pieces of plastic wrap, turning occasionally.
Refrigerate 6 hours before baking.
Preheat oven to 425°F [220°C].
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