
Sweet Crisp Pastry Dough (Pâte Sucrée)

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The traditional French sweet pastry dough called pâte sucrée, used for fruit tarts with tart fillings (in both senses of the word) such as lemon curd, is made differently from most pie and tart pastry dough. The butter is not cut into small pieces with the flour; instead, it is creamed with sugar before beaten egg is added, a little at a time. The flour is then added all at once and mixed in just long enough for the whole thing to pull together.
ingredients
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serves: 1
10 tablespoons cold butter (cut into small cubes)
2/3 cup confectioners' sugar (or 1/2 cup superfine sugar)
1 cold egg (well beaten)
1 cold egg yolk (well beaten, plus additional egg yolk if needed)
1 cup cake flour
1 cup all-purpose flour
1/2 teaspoon salt
Nutrition Facts
Sweet Crisp Pastry Dough (Pâte Sucrée)
Servings Per Recipe: 1
Amount per Serving
Calories: 2623
- Total Fat: 127.7 g
- Saturated Fat: 77 g
- Trans Fat: 4.7 g
- Cholesterol: 677.9 mg
- Sodium: 2295.2 mg
- Total Carbs: 337.7 g
- Dietary Fiber: 5.7 g
- Sugars: 135.3 g
- Protein: 34.3 g
preparation

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