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Practical Method to Producing Appetizing Basic Tart Crust (Pâte Sucrée)

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Basic Tart Crust (Pâte Sucrée)

We hope you got benefit from reading it, now let's go back to basic tart crust (pâte sucrée) recipe. To make basic tart crust (pâte sucrée) you need 5 ingredients and 13 steps. Here is how you do that.

To make an unforgettable Basic Tart Crust (Pâte Sucrée), below are the ingridients needed:

  1. Take 70 grams of Butter.
  2. Provide 35 grams of Sugar.
  3. Take 1 of Egg yolk.
  4. Get 130 grams of Cake flour.
  5. Use 20 grams of Almond Flour.

After readying the components, now you are good to make your tasty Basic Tart Crust (Pâte Sucrée) by following the instructions below:

  1. Add sugar to the butter and mix with a whisk..
  2. Then add the egg yolk and mix well (but don't beat)..
  3. Add sifted cake flour and almond flour and mix..
  4. At this point, rather than mixing with cutting motions, mix the dough well, pushing it against the bowl as you mix..
  5. When the dough comes together, wrap in plastic wrap..
  6. If you flatten it into a round disc when you wrap it, it will be easier to roll it out later (if you are using a round tart pan)..
  7. Let it rest in the refrigerator for at least 1 hour. (If you can, leaving it in the refrigerator overnight is ideal)..
  8. Place the dough in between two pieces of plastic wrap and roll out with a rolling pin. (Roll to 3mm or a little thicker for blind-baking)..
  9. Lift up one side of the plastic wrap and lay the crust over the tart pan..
  10. Press the dough into the tart pan, starting from the center and moving outward. Then lightly press the dough into the sides of the pan..
  11. Cut off the extra dough by rolling the rolling pin over the tart pan. Then press the dough firmly into the sides of the tart pan..
  12. Pierce the dough a few times with a fork and then let it rest in the refrigerator, ideally for more than an hour (This will prevent the crust from shrinking in the oven)..
  13. Bake. If blind-baking, bake for around 30 minutes at 355°F/180°C. If filled, bake for 40-50 minutes at 355°F/180°C..

Due to its crumbly consistency, you may need to divide this sweet shortcrust pastry into small balls in order to line a tart tin. Pâte sucrée is the French term for a sweetened butter based pastry dough that is traditionally used for tarts. This is a short crust dough which means that the fat in the dough shortens the gluten strands by interfering with the process that elongates them such as in bread dough. Basic Baking tip for empty crust. Line the tart or pie pan with pastry, then pierce with fork.

Recipe : Basic Tart Crust (Pâte Sucrée)

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step by step to make Basic Tart Crust (Pâte Sucrée)

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