Pate Sucree Recipe, Sweet Shortcrust Pastry
Tender and buttery pastry dough for pies, tarts, and other desserts
Servings 9 inch tart
Ingredients
- 1/2 Cup Unsalted butter, soft (113g)
- 1/3 Cup Granulated sugar (70g)
- 1 Large Egg, at room temperature
- 1 teaspoon Vanilla extract
- 1 2/3 Cup All-purpose flour (200g)
Instructions
- In a food processor, process the butter and sugar until you have a paste-like mixture.
- Add the egg and vanilla extract and process until smooth.
- Add the flour and process until you get a smooth dough.
- Press the dough together into a dick then wrap it with plastic wrap and refrigerate for a minimum of 60 minutes, or overnight.
- Roll the dough between two large pieces of parchment paper into a 10.5-inch circle.
- Remove the top layer and use the bottom one to press the dough into a 9-inch (or 8) tart shell.
- Place the tart shell back in the refrigerator to set before removing the parchment paper. Meanwhile, preheat the oven to 375F (190C) and place a baking pan at the center of the oven.
- Remove the tart from the refrigerator and peel off the parchment paper.
- Trim the access dough and use a fork to prick the bottom of the dough.
- Grease the parchment paper you just peeled and place or over the pastry, fill the shell with pie weights, dried beans, or rice, and bake over the baking sheet that is in the oven for 10-15 minutes for par-bake, or 20-25 minutes for fully baked.
Notes
- Follow the same steps when you use a stand mixer, a hand mixer, or a bowl.
- The dough can be stored in the refrigerator for up to three days.
- Baked, the pastry should be stored at room temperature for up to three days.
- Do not add more flour as you roll the dough, more flour will change the texture of the dough. Roll it between two pieces of parchment paper or cling wrap.
- To replace the sugar with powdered sugar, use 1/2 cup of powdered sugar (60g)
- Allow the pastry to cool completely in the shell before removing from the tin.
- To successfully remove the pastry from the shell, place the tin over a cup, and gently press the sides of the pan. Use a knife to run it at the bottom.