Hello Bakers,
Here is the recipe for tart dough #2, pate sucree. I demoed this on Saturday's Show
For this dough we are using creaming method - not cut in method like last week. This dough is perfect for those tarts where the crust is fully or partially baked before filling. Fully baked tarts include fresh fruit tart, chocolate ganache tart and lemon meringue tart. Partially baked tarts include frangipane tarts, quiche and pumpkin tarts.
This dough also makes delicious sugar cookies.
Here is the recipe. If you are baking along then please make this dough this week. Wrap it up and put it in the freezer. Move it to the refrigerator on Thursday or Friday.
This recipe makes enough for a 10” tart crust and a small batch of cookies - you can all use it for all cookies or all tarts (tartlets).
Any questions - let me know - please join me on Saturday (on Instagram@bakingwcolette) at noon PST, when we cover the finer points of fully baking tart crust and we create a chocolate ganache tart with that fully baked crust.
Yield: 1 pound 8 ounces (680 g) of pâte sucrée • Enough for two 9" tart shells
Equipment
Knife or bench scraper for cutting the butter
Stand mixer with paddle attachment or bowl or handheld mixer with regular beaters, measuring spoons, scale
Ingredients
8 ounces (227 g) cold unsalted butter • 4 ounces (113 g) sugar
1 teaspoon pure vanilla extract
2 egg yolks
1 whole egg
12 ounces (340 g) all-purpose flour, sifted
1/4 teaspoon (1g) salt
Method
Cut the butter into chunks.
In a stand mixer fitted with the paddle attachment or in a bowl using a handheld mixer, cream together the butter, sugar, and vanilla until combined, about 2 minutes. Do not overbeat.
The butter should still stay yellow in color and not whiten.
Add the yolks and whole egg, and mix until well combined.
Add the flour all at once, and mix only until the flour disappears on low speed.
Wrap the pastry in plastic and store in the refrigerator. Let rest a minimum of 4 hours before using. The pastry can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month. To thaw move the dough to the refrigerator 24-48 hours to thaw slowly and gently.
When the butter and sugar are creamed the color is still very yellow and the texture is smooth not light or fluffy.