PATE SUCREE FOR TARTS
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
PâTE SUCRéE
Categories Pastry
Yield Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
- Citrus Variations:
- Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
- Poppy Seed Variations:
- Add 2 tablespoons poppy seeds to the dry ingredients.
- Chocolate Variations:
- Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
- Cornmeal-Lemon Variations:
- Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
PATE SUCREE (SWEET PASTRY DOUGH)
Pate Sucree (pronounced paht soo-KRAY) is the sweet cousin of Pate Brisee (Flakey Pastry Dough). Producing a crust that is similar to shortbread in taste and texture, Pate Sucree is a richer dough due to the addition of eggs and sugar. It is typically used only for sweeter tarts.
Provided by Mark F.
Categories Dessert
Time 35m
Yield 480 grams (enough for two 8"/9" Tarts)
Number Of Ingredients 4
Steps:
- A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. To yield 75g (1.5x) Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g.
- Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth.
- With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise.
- Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs).
- Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.
- Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter.
- Rest the dough wrapped in plastic wrap in the refrigerator for at least 30 minutes before rolling.
- Storage: The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling.
- Bake times for Pate Sucree will vary by recipe and filling. Bake an unfilled 8"/9" tart shell at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 25 - 30 minutes or until it is lightly browned throughout.
Nutrition Facts : Calories 4.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.1, Sodium 1.9, Carbohydrate 0.5, Sugar 0.1, Protein 0.1
PâTE SUCRéE
Steps:
- Whisk the cream and egg yolks together in a small bowl.
- In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks, and mix until just combined. Do not overwork the dough. Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.
- If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little. If the dough is manageable, place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers. Chill for 1 hour.
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
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