Sweet Crisp Pastry Dough (Pâte Sucrée)


by: Vicky

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.


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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

how is this calculated?

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1.  Sift the confectioners' sugar over the creamed butter and cream the sugar and butter with a wooden spoon until smooth.

2.  Work in the beaten egg-egg yolk mixture a tablespoon or so at a time. As the mixture becomes more liquid, switch to a whisk.

3.  Sift over both flours and add the salt, and work the flour into the egg-sugar-butter mixture just long enough to moisten all the flour and eliminate lumps.

4.  Press the dough with a spatula to flatten it (if you are using it for a pie or tart) or roll it into a cylinder (if you are using it for cookies or tartlets).

5.  In a stand mixer, stop mixing when the pastry dough clumps together; then shape, wrap, and refrigerate.

6.  In a food processor, process until the dough comes together in a cohesive mass, but stop before it forms a ball; then shape, wrap, and refrigerate.

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