Sweet Shortcrust Pastry aka Pate Sucree
Coooking Temperature: 375°F / 190°C / Gas Mark 5
Calories: 11
Adjust Servings Here: 9 servings
Description
A Pate Sucree, aka shortcrust pastry, is the perfect base for many desserts, such as tarts, pies, and desserts. It's a buttery, sweet pastry with a biscuit-like crumb that melts in your mouth. And, it is surprisingly easy to make it yourself.
Ingredients
- 2½ cup (310 g) All-purpose flour
- ½ cup (113 g) Unsalted butter unsalted butter, chilled and cut into cubes
- ¼ cup (30 g) Powdered sugar or granulated sugar
- ¼ tsp Salt
- 1 large Egg yolk
- 2 - 4 tbsp Chilled water or use the whole egg instead of water
Instructions
- Prepare the Dough: In the bowl of a food processor, combine the flour, icing sugar, and salt. Pulse a few times to mix. Add the chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs.2½ cup All-purpose flour, ½ cup Unsalted butter, ¼ cup Powdered sugar, ¼ tsp Salt
- Add Wet Ingredients: In a small bowl, whisk together the egg and vanilla extract. Add the egg mixture to the food processor bowl. Pulse until the dough starts to come together. Avoid overmixing.1 large Egg yolk , 2 - 4 tbsp Chilled water
- Form the Dough: Turn the dough out onto a clean work surface. Gather it into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm.
- Roll Out the Dough: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick.
- Line the Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the corners and sides of the pan. Trim off any excess dough hanging over the edges of the tart pan.
- Oven: Preheat the oven to 375°F / 190°C / Gas Mark 5.
- Chilling: Chill the lined tart or pie pan in the refrigerator for about 15-30 minutes. This helps prevent shrinkage during baking.
- Blind Bake the Crust: Line the pastry shell with parchment paper or foil, then fill it with pie weights, dried beans, or rice. Bake in the preheated oven for about 15 minutes. This helps the crust keep its shape during baking. Remove the weights and parchment/foil, add the filling, then return the crust to the oven for another 15 to 20 minutes, or until the crust is lightly golden brown and cooked through.
- Fully Bake the Tart Crust: If you need a fully baked crust for a recipe that won't be baked further (like a no-bake tart), remove the parchment and pie weight and continue baking the crust until it is golden brown all over, about 15- 20 minutes more after blind baking. Remove from the oven and let the crust cool completely in the tart pan before removing.
- Cooling: Allow the baked crust to cool completely on a wire rack before filling per your recipe's instructions.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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