Pate Sucree | Tart Dough
Print recipe
| Serves | 8-1772 |
| Meal type | Dessert |
Ingredients
- 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
Note
This pate sucree recipe is from pastry chef Pierre Fauvet, who shared it during his presentation at the Darigold demo kitchen in Seattle, WA.
Directions
| 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 | |
