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)
PATE SUCREE (FRENCH BUTTER PIE PASTRY)
The success to pate sucree is to keep the dough very cold, it shouldn't be handled too much with your hands, for best results freeze the butter cubes for about 10-15 minutes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 2 10inch pie shells
Number Of Ingredients 5
Steps:
- In a food processor, place the flour and the sugar; pulse just to combine.
- Add in COLD butter pieces; pulse until mixture resembles coarse meal (this should take no more than only 10-20 seconds) do not overprocess.
- In a glass or cup lightly beat egg yolks, just to combine; add in the icewater to the yolks; mix to combine.
- While the machine is running; add in the yolk/water mixture; process JUST until dough holds together.
- Remove the dough from machine, separate in two balls then wrap in plastic wrap (keep the dough cold, try not to handle too much).
- Refrigerate 1 or more hours before using Note: the dough can be frozen if desired, make sure that it is wrapped in plastic wrap, and then again in foil.
Nutrition Facts : Calories 1510.4, Fat 98.1, SaturatedFat 60.2, Cholesterol 453.8, Sodium 665.6, Carbohydrate 138.8, Fiber 4.2, Sugar 19.5, Protein 19.8
PATE SUCREE FOR PIES AND GALETTES
Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum Galette.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes two 8- to 10-inch tarts or single-crust pies
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.
- With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour.
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
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