Pâte Sucrée is french sweet pastry dough that is perfect for tarts. Notes for the Sweet Crust Pastry (Sweet shortcrust pastry recipe)-Do not overmix the dough, you do not want the butter to melt-If you feel the dough is too hard after it was kept in the fridge to chill, let it sit out for 4 to 5 mins and then start rolling. If you spooned it out onto a cookie sheet and baked it, you'd get shortbread cookies. And remember, don't overmix the dough or mix it at too high of a speed. This is one of the easiest and most satisfying tart doughs I have ever made! It helps to keep the butter cool—this prevents the gluten in the flour from developing too quickly, which would produce a chewy, rather than light and crumbly, pastry crust. You can also use this shortcrust dough for making savory tarts—just omit the sugar. I can’t wait to see your results! If you're in a rush, you could probably get away with chilling for an hour. Then add the flour to the buttery egg mixture, all at once. Wrap with plastic cling film wrap and flatten into a disc shape. You could substitute vegetable shortening or lard for half the butter, as long as the total adds up to 250 grams. Chill in the freezer for only 10-20 minutes, or until the dough is firm, Choose a tart pan that will work best. Butter is much more flavorful than shortening. Add the sugar next and continue to beat until light and fluffy. After being worked, the dough needs to rest fully to relax any elasticity that has been developed. Add the salt to a small bowl with the flour, stir to mix it in. To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Note that you need to chill the dough for a few hours to allow the glutens to relax. It's exactly like making cookie dough. Toss butter through flour mixture to coat pieces. Please use only one photo and include original recipe page link when sharing recipes in recipe round-ups and articles. Place the tartlet in the fridge while you preheat the oven; Preheat the oven to 200 C / 400 F. Bake the weighted shortcrust pastry dough on the preheated baking sheet in the center of your oven at 350 degrees F (175 degrees C) for 15 minutes, or until the dough is about half-baked. https://onehotoven.com/how-to-make-an-easy-shortcrust-tart-dough ), The Spruce Eats uses cookies to provide you with a great user experience. Instead of light and crumbly, you'll get something closer to pizza crust. Gradually incorporate the egg into your beaten butter and sugar. By using The Spruce Eats, you accept our, KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer Review, How to Make Perfect Shortcrust by Hand or Machine, Aicok Multi-Functional Stand Mixer Review, Hamilton Beach 6-Speed Stand Mixer Review, How to Use the Creaming Method in Your Baking, The Real Neiman Marcus Chocolate Chip Cookies Recipe. For precision, the ingredient amounts below are given in weights rather than volumes. The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc. In a large mixing bowl, or the bowl of your stand mixer, beat the butter until softened. The recipe makes enough for a standard tart. Mention. This does make the dough harder to work within because it tends to break apart. If you’re not familiar with Pate Sucree sweet tart dough here is the low down! The consistency you want is almost like a crumbly shortbread cookie. Sweet Shortcrust Pastry Recipe {Easiest Ever Crust for Pies, Tarts & Desserts} A super tasty pie or tart crust like this can make all the difference in home baked goods! But no matter what, make sure to let the dough come back to room temperature before you try rolling it out, or it will for sure break apart. It’s main ingredients are flour, sugar, eggs, and butter. So you'll need a digital scale that can be set to grams. The more flour there is, the heavier your dough will be. You could make double the quantity, use whatever you need for your tart or pie and freeze the rest. You're only going to mix until the flour is fully incorporated and not a second longer. How to make Mini Pastry Tarts, How to make Pate Sucre', French Pate Sucre, Mini Shortcrust pastry tarts, Pull away the excess with your fingers tips; Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. This rich, sweet shortcrust pastry is perfect for classic dessert tarts and pies. In the bowl, or turned out onto a clean working surface, gather the crumbled texture dough together and form into a ball. Tarts are such a classic and versatile dessert, perfect for dinner parties, entertaining, or date night. You'll need to use flour to keep the dough from sticking to your rolling pin, but use the least amount of flour you can get away with. This is why it's best for making small tarts (4–5 inches) with. Trying to get it to stretch across a 9" or 11" tart pan without breaking into multiple pieces, and then trying to mend those pieces together, will be an exercise in frustration, if not outright futility. All Rights Reserved. Combine until the flour is incorporated and you have a loose crumbled texture. Using fingertips, rub fat into flour, working it until … It’s the perfect tart dough for fruit tarts, ganache tarts, or any sweet tart treat. (Nutrition information is calculated using an ingredient database and should be considered an estimate.