Sweet Tart Crust (Pâte Sucrée)
User Reviews
5
Sweet Tart Crust (Pâte Sucrée)
Description
The recipe starts by creaming softened unsalted butter with granulated sugar and fine sea salt until just combined. Egg yolk and vanilla extract are added to enrich and flavor the dough. Incorporating all-purpose flour on low speed completes the dough, which is then shaped into a flat disk suitable for an 11-inch or 10-inch tart pan.
The dough is pressed evenly on the bottom and sides of the tart pan, with corners squared for a precise shape. The dough thickness is about a quarter inch. It is then chilled in the freezer for 30 minutes before baking, which helps maintain the crust's shape and texture during baking.
The resulting crust has a balanced sweetness and a fine crumb structure. It provides a crisp and stable vessel that pairs well with custard, fruit, or cream-based sweet fillings, making it a reliable foundation for many dessert tarts.
Ingredients
- 10 Tbsp butter softened at room temperature, unsalted
- 1/3 cup granulated sugar
- 1/4 tsp salt fine sea salt
- 1 egg large, yolk
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour spooned and leveled, plus more for dusting
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, salt, and butter and cream together on medium speed just until combined (2-3 minutes), scraping down the bowl as needed.
- Add egg yolk and vanilla and beat until incorporated, scraping down the bowl as needed.
- Add flour and mix on low speed until the flour is fully incorporated and dough comes together (1 minute). Transfer dough to a clean work surface and shape the dough into a flat disk. Press the dough into an 11-inch or 10-inch round tart pan. The dough should be about 1/4” thick on the bottom and sides of the pan.
- Use the bottom of a measuring cup to press the corners squarely. Flatten the finished top edge with your fingertips or trim the top edge with a paring knife so it sits flush in line with the top of the tart pan (I repurpose any scraps by patching any thin-looking areas). Cover with plastic wrap and freeze 30 minutes while you preheat the oven.
- Preheat the oven to 350˚F. Set the tart pan over a baking sheet to make it easier to transfer and Bake at 350˚F in the center of the oven for 25-28 minutes or until golden brown then transfer to a wire rack to cool completely.
- Once the dough is at room temperature, carefully remove the outer rim by pushing on the base of the mold. To release from the base, carefully insert a knife between the pan and the crust to release, moving around the edges of the pan until the base releases easily.
User Reviews
Overall Rating
5
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