Pate Sucre (Sweet short pastry)

Pate Sucre

Makes one 9” [23 cm] pie or tart crust

Source: Patisserie of Vienna

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.

9

oz

flour (plain)

 

 

250

grams

3

oz

butter

 

 

100

grams

3

oz

icing sugar, sifted

 

 

100

grams

1

pinch 

salt

 

 

 

 

2

large

eggs, at room temperature

 

 

 

 

Put the flour on the work surface and make a well in the center. Cut the butter into small pieces, place them in the center, then work with your fingertips until completely softened. Add the sugar and salt, mix well together, then add the eggs and mix. Gradually draw the flour into the mixture.

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.

 

Sweet Cookie Tart Dough

Source: PPB

Another version of the same type of crust.  A little more butter but less egg. Use only the egg yolk and cream if making this in a tart pan for a very tender crust. If making it in a pie pan, the tender dough needs a little more strength which is provided by the egg white.

7

oz

flour (plain)

 

 

200

grams

4

oz

butter

 

 

113

grams

1.75

oz

supefine sugar

 

 

50

grams

1/8

tsp

salt

 

 

 

 

1

large

egg yolk, at room temperature

 

 

 

 

2

Tbs

heavy cream

 

 

28

grams

 

 

 Note: if using a pie pan, replace cream with 1 egg white 

 

Pulse the butter and sugar until sugar disappears.
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.
Remove 1 sheet of plastic wrap and lift the dough by the other sheet into the pan.
Remove plastic after it is positioned in the pan.
Pat into shape, bringing it up 1/8” above the tart pan rim.

Refrigerate 6 hours before baking.

Preheat oven to 425F [220C].
Protect edge with foil
Bake 5 minutes.
Lower oven to 375F [185C].
Prick bottom if beginning to puff.
Bake 10 to 15 minutes longer, until golden brown.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.