Pâte sucrée is a French term used for a sweet dough used to make tarts. This dough transforms any standard pastry crust into something that almost resembles a cookie. I have not had the best luck with pastry in the past, so I was thrilled with my friend agreed to help me out and teach me the art of pastry dough. Although, I will still admit that I have far from mastered it.
The difference between this type of dough and say, a cream cheese pastry dough, is that the pâte sucrée should be used solely for sweet desserts or tarts rather than a savory filled pastry.
Once the dough has been completed, the fun really begins! Use your imagination to put together combinations for fillings - from lemon custard and blueberries to chocolate ganache with hazelnuts, the options are endless.
Here are some examples or combinations that I created: Top left: lemon custard with blueberries Top middle: apple butter with a dried cherry Top right: chocolate ganache with espresso sugar and a hazelnut Bottom left: chocolate ganache with peppermint sugar and crushed candy cane Bottom middle: vanilla custard with chai seasoning and an almond sliver Bottom right: apple butter with cinnamon and a pecan
Tomorrow I will be brining you one final recipe for the week. I hope all of your holiday preparations are going well!
Pâte Sucrée Tarts
2 sticks very cold butter, cut into small pieces 2 ½ cups flour 3 tablespoons sugar 2 large egg yolks 4-5 tablespoons ice water
- Put flour and sugar into a food processor and pulse briefly.
- Add the cold butter and pulse until it resembles coarse meal.
- Lightly beat egg yolks and water together and pour into dough while the machine is running. Process until dough pulls together, adding ice water if needed.
- Divide and wrap in plastic. Chill at least one hour.
- Blind bake at 400 degrees F for about 20 minutes or until golden. Makes two full size tart shells, or about 4 dozen mini shells.