Pate Sucree | Tart Dough


    Pate Sucree | Tart Dough

    Serves 8-1772
    Meal type Dessert


    • 1 cup butter (2 sticks unsalted @ room temperature)
    • 1/2 cup granulated sugar
    • 1/4 cup powdered sugar
    • 2 Cups all purpose flour
    • 1 Teaspoon salt
    • 2 Egg Yolks
    • 1/2 Teaspoon Vanilla


    This pate sucree recipe is from pastry chef Pierre Fauvet, who shared it during his presentation at the Darigold demo kitchen in Seattle, WA.


    Step 1
    Cream together in electric mixer, butter, sugars, and salt (2-3 minutes on medium speed)
    Step 2
    Add flour, beat on low speed for 30 seconds, mixture will look like wet sand.
    Step 3
    Add egg yolks, and mix on low until dough comes together.
    Step 4
    Cut in half and form into two disks of dough, wrap in plastic and refrigerate for at least an hour.
    Step 5
    Remove disk, let it stand for 30 minutes and then roll out a 12'' circle to about 1/4" thick.
    Step 6
    Press dough into a 10" tart pan and up the sides. Patch holes and cracks with excess dough.
    Step 7
    Prick dough in 4-5 spots on the bottom with a fork. Refrigerate for 30 minutes.
    Step 8
    Bake at 350 degrees F for 20 -25 minutes until light golden brown. Cool to room temperature