Frank's Recipes! Sweet Tart Dough (pate sucree)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Sweet Tart Dough (pate sucree)

1 cup plus 1 tablespoon (122 grams) confectioners sugar
1 3/4 cups (254 grams) all-purpose flour
Pinch of salt
9 tablespoons (127 grams) unsalted butter, softened
1 large egg

Sift together the confectioners sugar, flour and salt into a bowl.

Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough may be well wrapped and frozen for up to 1 month.

Let the dough stand at room temp for 30 minutes to soften. Lightly butter two two 9 1/2 inch fluted tart pans with removable bottoms.

Dust a work surface lightly with flour. Dust one of the discs lightly with flour and using a floured rolling pin, roll out into a rough 12 inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and tart pan. Prick the bottom of the tart shells all over with a fork. Chill the tart shell for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.)

To partially bake the tart shells:

Preheat the oven to 325. Lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, an fill with dried beans, rice, or pie weights.

Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 5 minutes, until just set; the tart shells should have little or no color. Cool completely on a wire rack.

To prebake the tart shells:

Follow above instructions only after removing the foil, bake for 8 - 10 minutes or so until evenly golden brown. Cool completely on a wire rack.