Tart Crust (Pâte Sucrée)
Tart Crust (Pâte Sucrée)

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, tart crust (pâte sucrée). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Tart Crust (Pâte Sucrée) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Tart Crust (Pâte Sucrée) is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have tart crust (pâte sucrée) using 7 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Tart Crust (Pâte Sucrée):
  1. Take 80 grams Unsalted butter
  2. Take 60 grams Sugar
  3. Make ready 20 grams Almond flour
  4. Get 1 less than 1/2 Whole egg
  5. Prepare 1 dash Vanilla oil
  6. Take 130 grams Cake flour
  7. Make ready 1 exchange 15-20 grams of cake flour with cocoa If making a cocoa crust
Step by Step to make Tart Crust (Pâte Sucrée):
  1. Bring the butter to room temperature and cream in a bowl. Using a rubber spatula is best so that you don't incorporate air into the butter.
  2. Divide the sugar into 2-3 portions and mix in one portion at a time. Add the almond flour and mix.
  3. Add the egg a little at a time and slowly mix. Add the vanilla oil as well and mix.
  4. Sprinkle in the cake flour and mix about 80% of the flour into the dough by rubbing it against the sides of the bowl (mix the cocoa in with the flour).
  5. Use a scraper to scrape the dough in Step 4 up from the bottom while mixing. When the dough comes together, it's ready.
  6. Bring Step 5 together and wrap with plastic wrap. Let chill in the refrigerator for at least 3 hours, overnight if you can. If you round it, it will be easier to work with later.
  7. Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness. Line the tart pan with the dough and prick holes in the bottom with a fork.
  8. Let Step 7 chill in the refrigerator for 30 minutes. Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180℃ for 15 minutes.
  9. Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180℃ for 10 minutes.
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So that is going to wrap it up with this special food tart crust (pâte sucrée) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to tart crust (pâte sucrée) cooking. Go on get cooking!