Pâte Sucrée Tart Crust
Printable Recipe
5 1/3 ounces powdered sugar
11 ounces (2 ¾ sticks) cold unsalted butter, diced
1 pound all-purpose flour, plus more for dusting
1 large egg
Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough just comes together.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxfXQXnFNKnmsRQanJXNUJB5vSzAYVOyNxqONszty_5ORMVdsXiZtFCoQEDiQN5u_wKWWlxj0E53o2pEkOK6GSBNHNEHyxXwOvQyXzsbkFPEyDa9stbeu0Q7_UpCBldDhBHLGv8IXvzU/s320/20080701photo1.jpg)
Transfer the dough to a work surface, bring together into a ball, and cut into thirds. Form each portion into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about half an hour or freeze for up to 1 month. (Thaw frozen dough overnight in the refrigerator and let soften slightly at room temperature before rolling out.)
On a lightly floured surface, roll out a disc of dough to a 13-inch wide, 1/8-inch thick circle.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfipufPJNa_Ty8rVq9c7cIwyWt9pD5UXdFACsfEMoJ9sYaj3AlM0iMp5Tdd0Ubv9aAk63LhW4VoGMa98oenGOTyboyw1Rwghl-FmSPDA39Z52mnrPR-9PGGZ-HRPWAT-3sJYtnYQGLV-U/s320/20080701photo2.jpg)
Roll the dough up on the rolling pin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5yUe727OjEV1AteQm0Ro0fjhGurYNWApHYFabOi9jDuIDaKtLebnmC73hgTYprCjtfN-tz3OEGqqNJs6bYSKsuZSqu11kOHhZno69R5IYGo-ODtzG77fwBj9fuvdU8_CoN_jgt6gDdE/s320/20080701photo3.jpg)
Transfer it to a 9-inch loose-bottom tart tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8hunWtmkGhB3IRmz6ZeUGVXaLJTAdSAqAkHHJBgYwVcyQpgO80dYXUwKxNcez1_f-cQ7w0b8-zuvjTYgcpvg7kyrw1mHjpCDdwYikPaI-NBrIPQK3urdbwTOFjJ5xMuWlx4CIxOMoIY/s320/20080701photo4.jpg)
Ease the dough into the edges of the tin.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAKlXQXxF1YXBRf0uDFFQV_65AF4aeeNS1wjIVGdQXQFFXS2ZNMRT_v2nzChS-wM49wyPSM2cvBsyDfVDj08J-zuGZXUYce-UeHuzXKKe8VQZyKhxFKt4WqkSnqHTvbIOEsamuCkftwU/s320/20080701photo5.jpg)
Roll the pin across the top edge of the tin to trim the excess dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnvj5cJGBM-bbDWcRPwCh8hV5_fRFDcbMDy-i35hn-OBCa9zGiUZ3yNBd381eQVfFyaZwqNpKp0xISyrZ-J-MgLjk0M1VujIOhA94AIzEpfI0BkLO3q-dFWLyU6AmdW3tTFCj66f3I3o/s320/20080701photo6.jpg)
Patch any cracks or tears in the crust with a bit of the scrap dough and reserve the remaining scraps at room temperature. Prick the bottom of the crust all over with a fork. Refrigerate for about 20 minutes. Preheat the oven to 350ºF.
For a partially baked crust, bake for about 20 minutes, or until set and just beginning to brown around the edges.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTr96qL6aRFS-WmTnbEWqiOmTxIBWq3-KuJCTGQoCNr4pHByzs_C_IdpmN8zk2UWatfGScfInMfle1GCARUS8SINM7XQ5geC15AY5N5VfBm7PaSvKoZmrxARgfRnIxru86eQRLMFDIIg/s320/20080701photo7.jpg)
Let cool slightly before filling. Patch any cracks in the crust with a small amount of the scrap dough.
For a fully baked crust, bake for about half an hour, or until golden brown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8imGZKgYBRfwnZLbn048rMZidJbfl7RdAjC8lhioNCP7c7h9Y2cpdLqr_PVFb6XaT4aG436koenC9ue2ZuI5H0p7JdtSenLiSGO93p6swjOEYkoDdM4rrFTBMRkRNZBxMfgb3A5OP50/s320/20080701photo8.jpg)
Let cool completely before filling.
Yields 3 9-inch tart crusts. Of course, you can use this dough to make any other size or shape tart, too. Work quickly and with a light touch to prevent the butter in the pastry from melting.
Now, what to fill it with?
1 comments:
Working on some meyer lemon curd tarts. This crust is in the oven and it looks/smells great!
One batch made in full. I froze 2/3 of it, like you recommended. The other 1/3 turned into a full tart and two tartelettes with the scraps. I couldn't bring myself to waste any!
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