Best Pate Sucree Tarts Recipes

EASY PATE SUCREE FOR TARTS

Steps:

• In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine 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, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is 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. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.

PATE SUCREE TARTS

Steps:

• Place flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and pulse to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
• In a small bowl, lightly beat yolks with the water.With machine running, add yolk mixture and process just until dough holds together, no more than 20 seconds. Divide dough in half, form into flat disks and wrap in plastic. Chill in refrigerator until ready to use, at least 2 hours.
• On a lightly floured surface, roll out one disk of pate sucree 1/8 inch thick to fit a 4-by-14-inch fluted tart pan with a removable bottom, allowing about an inch extra on all sides. Brush off excess flour with a pastry brush. Carefully transfer dough to tart pan, pressing it into edges and sides; trim excess by running rolling pin over the pan. Prick the bottom of the dough all over with a fork. Cover with plastic wrap, and chill in refrigerator at least 1 hour.
• Preheat oven to 375 degrees. Remove pans from refrigerator, and place on a rimmed baking sheet. Line each with a piece of aluminum foil that overhangs the edges by at least 2 inches. Fill foil with pie weights or dried beans; fold foil to enclose, making sure edges of tart are supported by the foil and weights.
• Bake until edges are just starting to color, about 25 minutes. Remove foil and weights; continue baking until crust is crisp and evenly browned, 10 to 15 minutes more.Transfer to a wire rack to cool completely before removing shells.

PATE SUCREE FOR TARTS

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.

PATE SUCREE FOR RICE PUDDING TARTS WITH BLOOD ORANGES

Steps:

• Place flour and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add butter to flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. Pour egg mixture through the feed tube in a slow, steady stream, with the machine running. Process just until dough holds together, no more than 30 seconds.
• Turn dough out onto a clean work surface. Divide into two equal pieces, and place each on a sheet of plastic wrap. Flatten into disks. Wrap, and refrigerate at least 1 hour or overnight.