Best 3 Flaky Sweet Pastry Pate Sucree Recipes
Indulge in the delectable art of French pastry with our handpicked collection of flaky sweet pastry recipes. Discover the secrets of creating the perfect pâte sucrée, a versatile dough that forms the foundation of many classic desserts. Our recipes range from the traditional to the innovative, catering to various skill levels and preferences. Dive into the world of sweet pastries and impress your loved ones with your culinary expertise. From the classic Tarte Tatin to the elegant Mille-Feuille, each recipe promises a unique taste experience.
1. **Pâte Sucrée (Sweet Pastry Dough)**: Master the art of making this fundamental pastry dough, the cornerstone of many French desserts. With step-by-step instructions and expert tips, you'll learn the techniques for achieving the perfect texture and consistency.
2. **Tarte Tatin (Upside-Down Caramel Apple Tart)**: Reinvent the classic French dessert with our simplified recipe. Delight in the harmonious blend of caramelized apples and buttery pastry, arranged in an eye-catching inverted tart.
3. **Mille-Feuille (Napoleon)**: Embark on the challenge of crafting this iconic French pastry. Learn the art of creating delicate layers of puff pastry, sandwiched with velvety pastry cream and finished with a glossy glaze.
4. **Fruit Tarts**: Explore a symphony of flavors with our selection of fruit tarts. From the tangy sweetness of lemon tarts to the vibrant colors of berry tarts, each recipe offers a delightful burst of summer flavors encased in a flaky pastry shell.
5. **Palmiers (Elephant Ears)**: Discover the magic of these crispy and addictive cookies, shaped like elephant ears. With a simple dough and a sprinkle of sugar, you'll create a delightful treat that's perfect for any occasion.
6. **Galette des Rois (King Cake)**: Celebrate the French tradition of Epiphany with our Galette des Rois recipe. This flaky pastry is filled with rich frangipane and adorned with a golden crown, making it a centerpiece for any gathering.
7. **Crème Brûlée Tarts**: Experience the epitome of French culinary finesse with these crème brûlée tarts. Indulge in the silky custard filling, topped with a caramelized sugar crust, all nestled in a delicate pastry shell.
8. **Raspberry Almond Croissants**: Elevate your breakfast routine with our raspberry almond croissants. Flaky layers of croissant dough are filled with a sweet raspberry filling and topped with crunchy almond slices, creating a delightful pastry that's perfect for any morning.
PâTE SUCRéE (SWEET TART DOUGH)
A pâte sucrée is a crisp yet tender pastry crust that is slightly sweet. It maintains its shortbread-like texture when chilled, which makes it ideal for tarts that require refrigeration.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield One fully baked 10-inch tart shell or 9-inch pie shell
Number Of Ingredients 6
Steps:
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
- Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.
Nutrition Facts :
FLAKY SWEET PASTRY (PATE SUCREE)
Provided by Food Network
Yield 1 10 to 12 inch tart or four i
Number Of Ingredients 5
Steps:
- Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Always use cold butter: This will ensure that the pastry stays flaky. You can chill the butter in the fridge for at least 30 minutes before using, or you can freeze it for up to 3 months.
- Work quickly: The more you work the pastry, the more gluten will develop, which will make it tough. Try to work with the pastry as little as possible.
- Chill the pastry before baking: This will help to prevent it from shrinking in the oven.
- Bake the pastry in a preheated oven: This will help to ensure that it cooks evenly.
- Do not over-bake the pastry: The pastry should be golden brown and cooked through, but it should not be dry.
Conclusion:
With its versatility, flaky texture, and ease of preparation, Pâte Sucree is a pastry worth mastering. Its ability to complement both sweet and savory fillings, coupled with its crisp and buttery crust, makes it a versatile addition to any baker's repertoire. So, whether you're a seasoned pastry chef or just starting your baking journey, give Pâte Sucree a try. With careful attention to detail and a sprinkle of creativity, you'll be amazed at the delectable treats you can create.
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