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Pte sucre may be the sweet, crumbly French tart dough employed for baking the bases of sweet tarts. The dough is chilled two times, once after mixing and again once it's been formed inside a tart pan. This recipe makes enough dough for 2 tarts. Make one now, and freeze all of those other dough for the next time.
About the writer. Lauren Weisenthal has logged many hrs employed in restaurant kitchens and bakeries of Brooklyn and Manhattan. She graduated from the Artisan Bread Baking and Pastry Arts programs in the French Culinary Institute. You are able to follow her on Twitter at @evillagekitchen .
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Special equipment:
10-inch tart pan with removable bottom
Serious Eats Pte Sucre (Sweet Tart Dough) Recipe Studying Options: Cooking Mode
Ingredients
- 8 ounces (2 sticks) butter
- 6 ounces granulated sugar
- 2 teaspoons salt
- 16 ounces (about 3 1/4 cups) all-purpose flour
- 1 egg
- 1 egg yolk
- 1.2 ounces heavy cream
- 1 tablespoon vanilla
Directions
Sift flour and hang aside. Within the bowl of the stand mixer fitted having a paddle attachment, cream the butter and sugar on high-speed until light and fluffy, stopping regularly to scrape lower the edges, bottom and paddle, 8 minutes. Add some egg and yolk individually, and beat well between additions. Scrape once more, then provide a great final mix on high-speed.
Steer clear of the mixer. Add some flour, salt, cream and vanilla. Mix on low before the dough all comes together. Finish mixing by hands having a large rubber spatula. Divide the dough into two flat, round disks. Double wrap tightly in plastic wrap and chill not less than two hrs.
one hour before baking, unveil the dough on the heavily floured surface, until it is only shy of just oneOr4-inch thick. Roll the dough back to the moving pin, then lightly roll it within the tart pan. Press the dough in to the pan to shape it, then stop the surplus, departing 1/4-inch of overhang. Chill for just one hour.
Adjust oven rack to center position and preheat the oven to 350F. Take away the tart covering in the fridge, trim the overhang from the fringe of the tart, patch any thin parts or cracks with excess dough. Line the tart covering with foil and fill with weights or beans. Put the tart in the heart of the underside rack from the preheated oven. Bake for 25 minutes, rotating midway through. Take away the weights and foil, and then bake before the bottom is golden brown, about 15-20 additional minutes. Awesome the covering completely before removing in the pan or filling.
Lauren Weisenthal has logged many hrs employed in restaurant kitchens and bakeries of Brooklyn and Manhattan. She graduated from the Artisan Bread Baking and Pastry Arts programs in the French Culinary Institute and holds a CS Certification in the Court of Master Sommeliers.