Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, basic tart crust (pâte sucrée). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Basic Tart Crust (Pâte Sucrée) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Basic Tart Crust (Pâte Sucrée) is something which I’ve loved my whole life.

That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. Pâte sablée is the dough used to create the shell of a classic tart.

To begin with this particular recipe, we must prepare a few ingredients. You can cook basic tart crust (pâte sucrée) using 5 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Basic Tart Crust (Pâte Sucrée):

1. Take 70 grams Butter
2. Take 35 grams Sugar
3. Make ready 1 Egg yolk
4. Get 130 grams Cake flour
5. Prepare 20 grams Almond Flour

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. Pâte sucrée is a sweet shortcrust that is often used to make fruit tarts. It is buttery, flaky and oh-so-easy to make.

Instructions to make Basic Tart Crust (Pâte Sucrée):

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.

Pro Tip - Brush the surface of the tart shell with some melted chocolate (optional) to keep the fillings from making the crust soggy (you can skip this. Basic pastry technique to make tarts. Today I will do this without food processor. There are three different pie crusts: Pate Brisee(shortcrust pastry), pate sucree (sweet shortcrust), and pate sablee (crumbly crust). It depends on recipes but generally shortcrust goes well with sweet fillings Basic Baking tip for empty crust.

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