Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, basic sweet tart crust (pâte à sucre). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

This basic tart crust recipe (pâte sucrée) is lightly sweet with a short, melt in your mouth texture, but is sturdy and easy to work with. It's the perfect pastry In the world of pastry, tarts are basically the slightly more elegant, incredibly versatile cousin to pies. The premise is the same-a pastry crust filled.

Basic Sweet Tart Crust (Pâte à Sucre) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Basic Sweet Tart Crust (Pâte à Sucre) is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have basic sweet tart crust (pâte à sucre) using 6 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Basic Sweet Tart Crust (Pâte à Sucre):

1. Make ready 100 grams Cake flour
2. Prepare 20 grams Almond flour (if you don't have any you can substitute cake flour. The texture and taste will be different.)
3. Get 60 grams Butter (room temperature)
4. Make ready 40 grams Granulated sugar
5. Get 1 pinch Salt
6. Make ready 1 Egg yolk

Shaping and baking the Pâte sucrée. Working with tart dough can be tricky, the name of the game is temperature. sweet tart dough or pâte sucrée is one of the most classic french baking, it is a crunchy crispy dough that make every tart base irresistible. Sweet tart dough is one of the French essential crusts to learn when making sweet tart pastry. Basically it's a cookie dough combined together to create the base. banana frangipane tart with a pate sucree crust, a think layer of melted bitersweet chocolate, and homemade banana puree frangipane topped with sliced bananas.

Instructions to make Basic Sweet Tart Crust (Pâte à Sucre):

1. Cream the butter. Put in the salt, and add the sugar in 2 to 3 batches, mixing well between additions. When the mixture becomes light and pale it's good.
2. Add the egg yolk to the butter mixture, and mix in well.
3. Sift the almond flour and cake flour in, and mix with a spatula. When the dough is no longer floury, bring together with your hands.
4. Wrap with plastic film, and leave to rest in the refrigerator for at least an hour in the refrigerator. (I always make double the amount, and freeze half.)
5. Butter a tart mold lightly and dust with bread flour (or if you don't have any, use cake flour instead). Shake out any excess flour.
6. Sandwich the rested dough between 2 sheets of plastic film and roll out 3 mm thick. Line the tart mold with the dough, and cut off any excess dough by rolling a rolling pin over the mold or with a palette knife.
7. Pierce the bottom with a fork. (If you have some time, cover with plastic wrap and rest for more than an hour in the refrigerator. This prevents the crust from shrinking while baking.)
8. Line the crust with a piece of foil or kitchen parchment paper and put in some pie weights. (You can use adzuki beans or raw rice instead).
9. Bake in a pre-heated 170°C oven for 15 minutes. Take the weights out paper and all, and bake for another 15 to 18 minutes until golden brown.
10. Take the crust out of the oven and leave to cool completely. Remove from the mold.
11. You can also bake the crust without weights, but the shape will crumble a little bit. After Step 7 above, bake in a preheated 170°C oven for 20 to 30 minutes. When it is a nice golden brown it's done.
12. Point 1: In Step 9, if you cover the edges of the crust with foil too, you can prevent them from getting burned.
13. Point 2: Be sure to mix the floury ingredients in well. If you don't mix them in well the crust may break apart easily. If you loosen up the dough before rolling it out, it will become firmer and stronger.
14. If you are using the crust for a cheese tart or any filling that requires a partially baked crust, the baking time will vary depending on the recipe.
15. If you will be filling the crust with custard or similar, take the crust out of the oven 5 minutes before it's done, and brush the bottom thinly with beaten egg (or beaten egg white), and return to the oven.
16. Use the tart crust for fresh fruit tarts, chocolate tarts, no-bake cheese tarts and more.
17. I made cookies with leftover dough. Crispy and delicious!
18. I tried baking a not-so-sweet sweet potato filling in this crust. - - https://cookpad.com/us/recipes/169507-sweet-potato-tarts
19. you can even bake a Rilakkuma by adapting this crust.

This Classic French Apple tart uses the classic European Sweet Pastry Crust (Pate Sucree) which is like a Sable cookie dough. 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? 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 More importantly however, it means a tender and crumbly crust that is sublimely delicious.

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