Sweet Tart Crust (French Pâte Sucrée)
Sweet tart dough known as Pâte Sucrée is a French pastry crust made with a mixture of all purpose flour and almond flour to create tart shells.
Servings: 2 9-inch tart crusts
Ingredients
- 230 grams all purpose flour 11% protein
- 30 grams almond meal unblanched almond flour
- 60 grams powdered sugar
- 60 grams unsalted European style butter (82% butterfat) softened
- 1 tsp fine sea salt
- 80 grams eggs beat two eggs with a fork, then measure out amount needed
Instructions
Using a Stand Mixer
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth.60 grams unsalted European style butter (82% butterfat), 60 grams powdered sugar
- Using a mixing bowl, whisk together the almond powder, flour, and salt.230 grams all purpose flour, 30 grams almond meal, 1 tsp fine sea salt
- On low speed add in 1/3 of the egg and 1/3 of the flour. Mix until combined, scraping bowl of needed. Then repeat with the remaining 2/3 of each to form a soft dough.80 grams eggs
Mixing by Hand
- Place softened butter in a mixing bowl and whisk by hand until creamy.60 grams unsalted European style butter (82% butterfat)
- Add the powdered sugar to the butter and whisk until you have a smooth texture. Use a little elbow grease here.60 grams powdered sugar
- Add in the egg and salt and mix well again.80 grams eggs, 1 tsp fine sea salt
- Finally mix in the flour and almond meal until roughly combined.230 grams all purpose flour, 30 grams almond meal
- Turn the dough out onto a clean work surface. Begin working the dough with the palm of your hand to combine the ingredients into a smooth dough. Use a bench scraper to scrape the dough off the work surface if needed.
Shape, Rest & Use
- Pack the dough into a flat disc with your hands. Wrap in plastic film and rest in the fridge for a minimum of 1 hour.
- Roll out between two layers of parchment paper for the desired thickness of your recipe.
Video
Notes
- Storage: Wrap tart dough in plastic film and refrigerate for up to 3 days before using. Place on the counter for about 30 minutes before rolling out.