Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, basic pâte sucrée (tart crust). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pâte sucrée is a traditional sweet tart dough made for tarts and pies shells, it is crumbly and crunchy and making it is easy and fun. This pâte sucrée recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect for rich tart fillings. Okay, maybe we've heard one complaint about this fancy pants pastry, and that's how the heck do you pronounce pâte sucrée?

Basic Pâte Sucrée (Tart Crust) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Basic Pâte Sucrée (Tart Crust) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook basic pâte sucrée (tart crust) using 7 ingredients and 14 steps. Here is how you can achieve it.

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

1. Make ready 60 grams Butter (unsalted)
2. Make ready 1 pinch Salt
3. Prepare 40 grams Icing sugar
4. Take 1 Egg yolk
5. Take 1 Vanilla extract (as needed)
6. Take 100 grams Cake flour
7. Get 25 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 the sweet, crumbly French tart dough used for baking the bases of sweet tarts. The dough is chilled twice, once after mixing and again once it has been shaped in a tart pan.

Instructions to make Basic Pâte Sucrée (Tart Crust):

1. Leave the butter and egg at room temperature. Grease the tart tin thinly with margarine and chill in the fridge. Sift the flour.
2. Add the salt to the butter and mix until the butter looks like mayonnaise. Add the icing sugar and mix further.
3. Add the beaten egg yolk in three batches and continue to beat. Add the vanilla extract.
4. Add the sifted flour and mix well with your spatula.
5. Shape the dough into a similar shape to the tart tin that you are going to use (if it's a round shape into a circle, into a square shape if it's a square). Wrap with cling film and chill in the fridge overnight (or for at least 3 hours).
6. Take the dough out of the fridge and microwave at 500W for 20 seconds. Sandwich the dough with 2 pieces of cling film.
7. Roll out the pastry dough into an even 3-mm thickness, larger than the tart tin.
8. Peel off the top cling film. Place the tart tin upside down and flip over by lifting up the bottom cling film.
9. Line the tart tin with the pastry dough, pressing all the way into the bottom edges tightly with your fingers.
10. Trim the excess pastry by rolling a rolling pin over the tin. Fold the excess over the sides.
11. Prick the base and sides with a fork to prevent from swelling. Chill the pastry in the fridge for at least 1 hour to prevent form shrinkage.
12. Line the tart tin with baking parchment and fill with baking beans. Bake in a pre-heated oven to 180°C for 10 minutes. Remove the parchment and baking beans and bake for a further 10 minutes.
13. Use this tart crust for making any sweet tart desserts.
14. I love the good combination of tart pastry and sweet egg custard in 'Pumpkin & Egg Pudding Tart' https://cookpad.com/en/recipes/147136-kabocha-pudding-tart

This recipe makes enough dough for two tarts. Make one now, and freeze the rest of the dough for next time. 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.

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