Best 2 Easy Pate Sucree Recipes
Pâte sucrée is a classic French shortcrust pastry highly valued for its delicate, crumbly texture and buttery flavor. It is commonly utilized in the making of tarts, both sweet and savory, as well as cookies and other delectable treats. Unlike its close relative, pâte sablée, pâte sucrée contains a higher proportion of sugar, resulting in a sweeter and more tender pastry. Additionally, it is typically rolled and baked at a lower temperature to preserve its delicate structure. This versatile pastry forms the delectable foundation for an array of classic French desserts, such as the Tarte Tatin, a caramelized apple tart, and the Mille-feuille, a layered pastry filled with pastry cream. Its versatility extends to savory applications as well, such as the Quiche Lorraine, a savory tart filled with bacon, cheese, and eggs. With its delightful flavor and texture, pâte sucrée is a beloved pastry among both home bakers and professional chefs, and it continues to grace tables and delight taste buds worldwide.
Let's cook with our recipes!
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
EASY CHOCOLATE PATE SUCREE
Use this recipe to make our Chocolate-Caramel Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 7
Steps:
- Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
- Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Tips:
- Use high-quality butter: The quality of the butter you use will greatly affect the flavor of your pâte sucrée. Look for a butter that is at least 82% butterfat and has a rich, creamy flavor.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, making it light and tender.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the dough from curdling.
- Do not overwork the dough: Overworking the dough will make it tough. Mix just until the ingredients are well combined.
- Chill the dough before rolling it out: This will help to prevent the dough from sticking to the counter and will make it easier to roll out.
- Bake the dough in a preheated oven: This will help to ensure that the dough cooks evenly.
- Let the dough cool completely before filling it: This will help to prevent the filling from melting and making the dough soggy.
Conclusion:
Pâte sucrée is a delicious and versatile pastry dough that can be used for a variety of tarts and pies. It is easy to make and can be customized to your own taste. With a few simple tips, you can make a perfect pâte sucrée that will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
