Tart Crust (Pate Sucree)

  1. Bring the butter to room temperature and cream in a bowl.
  2. Using a rubber spatula is best so that you don't incorporate air into the butter.
  3. Divide the sugar into 2-3 portions and mix in one portion at a time.
  4. Add the almond flour and mix.
  5. Add the egg a little at a time and slowly mix.
  6. Add the vanilla oil as well and mix.
  7. 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).
  8. Use a scraper to scrape the dough in Step 4 up from the bottom while mixing.
  9. When the dough comes together, it's ready.
  10. Bring Step 5 together and wrap with plastic wrap.
  11. Let chill in the refrigerator for at least 3 hours, overnight if you can.
  12. If you round it, it will be easier to work with later.
  13. Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness.
  14. Line the tart pan with the dough and prick holes in the bottom with a fork.
  15. Let Step 7 chill in the refrigerator for 30 minutes.
  16. Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180C for 15 minutes.
  17. Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180C for 10 minutes.
  18. Grape tartelette.
  19. Fig Frangipane Tart.
  20. Mango Cream Cheese Tart.
  21. Coffee Amandine ID: 2394059
  22. Easy Caramel Chocolate Tartelette.
  23. Banana and Chocolate Cream Tart.
  24. Blueberry Cream Cheese Tart.
  25. Banana and Chocolate Clafoutis

butter, sugar, flour, egg, vanilla oil, flour, exchange

Taken from cookpad.com/us/recipes/146216-tart-crust-pate-sucree (may not work)

Another recipe

Switch theme