Pâte Sucrée
Pâte sucrée is another type of pastry dough. The method for making it is the same as for pâte brisée; you just have to add a bit more sugar and a couple of egg yolks. The presence of sugar results in a sturdier crust—ideal for the more structured crusts used for tarts. The flour and butter are processed slightly longer than for pâte brisée, as there should be no pieces of butter remaining. Both sugar and egg soften the dough a bit, making it a little harder to roll out perfectly than pâte brisée; it’s easier to patch, however, because any tears can simply be pressed together. Pâte sucrée is often used for blind-baked tart shells (meaning the crust is baked before the filling is added; see note on page 448). Because it is tender (due to the eggs), it will hold its shape better than a flaky crust would. A baked pâte sucrée shell is delightfully crisp, providing a nice contrast to soft, unbaked fillings, such as the panna cotta in the recipe that follows.
Recipe information
Yield
makes enough for two 4 by 14-inch tarts or two 9- or 10-inch round tarts
Ingredients
Preparation
Step 1
Combine dry ingredients Pulse flour, sugar, and salt in a food processor to combine (or whisk together by hand in a bowl).
Step 2
Cut in butter Add butter. Process until mixture resembles coarse meal, 10 to 15 seconds; the butter pieces should be 1/8 inch or smaller, with no pea-size pieces remaining. (Or quickly cut in with a pastry blender or your fingertips.)
Step 3
Mix in egg yolks Add yolks; pulse to combine (or stir with a fork by hand).
Step 4
Add water With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Do not process longer than 20 seconds; check by stopping machine and pressing some between fingers. Do not wait until dough comes together in machine. (If mixing by hand, slowly add water and stir with a fork until mixture just comes together.)
Step 5
Form, wrap, and chill Divide in half, and shape into rectangles or disks, depending on shape of tart pan. Wrap in plastic, and refrigerate for at least 1 hour (or up to overnight). Pâte sucrée can be frozen up to 1 month; defrost overnight in refrigerator before using.
