Pâte Sucrée (Sweet Dough)
Print RecipeServings: 1 10" Tart Shell
Don't let the term Pâte Sucrée scare you off from making this recipe! It is easy to make and delicious, the French knew what they were doing when they created these classic recipes! Delicious!
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Equipment
- Stand Mixer
- Measuring Spoons & Cup
- Kitchen Scale - to weigh sugar & flour
- Plastic Wrap
- 9", 10" or 11" Tart Pan with false bottom
- Pastry Brush
- Rolling Pin
Recipe Multiplier
Pâte Sucrée Dough (Sweet Dough)
- 1 lb Butter - softened to room temperature
- ½ lb Sugar - 1 cup plus 2 tbsp approximately
- 3 ea Egg Yolks
- 1 ea Whole Egg
- 1 ½ lb Cake Flour - 3 2/3 cups approximately
Instructions
Making the Pâte Sucrée Dough
- In a stand mixer with a paddle attachment add the softened butter and sugar.Mix on medium speed to cream them together. Scrape the sides and bottom of the mixing bowl to ensure it is smooth and combined.
- With the mixer running on medium speed, add the egg yolks one at a time.Allow the egg to combine into the creamed butter and sugar before adding the next yolk and egg.Repeat until all eggs are added. Scrape the bowl as need to combine all ingredients.
- Add one cup of flour at a time to the mixing bowl. Run the paddle to combine the flour with the other ingredients.Repeat until all of the flour is added.Scrape as needed, mix to combine.Turn off the mixer once the ingredients come together. The dough does not benefit from continued mixing.
- Lay plastic wrap on the counter and place the dough in the center of the plastic wrap. Form the dough into a disk and flatten to about 1/2-3/4" thick. Wrap the plastic wrap around the dough and refrigerate for at least 2 hours. The dough needs to be firm before rolling.
Baking the Pâte Sucrée Dough
- Place the disk of refrigerated dough on a floured board.Allow the dough to sit at room temperature for 15-20 minutes to soften slightly.
- Dust the dough with flour.Using a rolling pin, press slightly into the dough at several points to begin the rolling process. This will give you an idea of how soft the dough is before you actually start rolling. If the dough is still very firm, allow to sit for an additional 5 minutes before rolling.
- Roll the dough to 1/4" thick. Turning the dough to develop a round shape. Redust with flour as needed to keep rolling pin from sticking. The dough may seem soft if the temperature is too warm in the kitchen. Or it may seem a touch wet, just add an additional dusting of flour and continue to roll
- Have the tart pan within reach.Roll the dough onto the rolling pin. Move the dough over the tart pan at the closest edge to you. Lay the dough onto the tart pan as you unroll the dough. The dough should be evenly placed onto the tart pan.
- Manipulate the dough into the bottom of the pan. Lightly press the dough into the bottom corner of the edge of the pan.Form the dough up the sides of the tart pan.
- Roll the pin over the top of the pan to cut the dough or press the dough outward to cut the dough to fit the pan.
- At this point you can either blind bake the tart with parchment and pie weights or dock the bottom with a form.Refrigerate the dough for 15 -20 minutes to firm up the dough before baking.
- Bake the tart shell directly the rack in the oven at 350° If blind baking bake for 20 minutes then remove the weights and bake an additional 5. minutes to allow the bottom to finish baking.If baking a docked crust, bake for 25 minutes.
- Allow the crust to cool completely before filling.
