Sweet Tart Crust (French Pastry - Pâte Sucrée)
If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts.
Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
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SWEET PASTRY CRUST RECIPE FOR TARTS: Learn easily how to make pâte sucrée!
Professional Pastry Chef Lindsey Farr shows us how to make sweet crust pastry with this easy tart dough recipe. This pate sucree recipe is foolproof, simple, delicious...and extremely useful as an easy tart dough, a pie crust, or even a cookie. This pate sucree pastry is good to freeze and have around whenever a tart situation arises. Yes, you can use this pate sucree recipe for mini tarts, it’s a flexible sweet pastry dough for a perfectly sweet pastry crust.
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Chapters:
00:00 Intro to Pâte Sucrée
00:26 Soften your butter
00:57 Cream butter and sugar
01:48 Add our eggs one at a time
03:08 Add our flour and salt
04:13 We’ve got sucrée!
04:39 Handle with care
05:14 Take sucrée out and divide it
05:35 Wrap with cling wrap and chill
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Learn easily how to make pâte sucrée with this sweet pastry crust recipe for tarts! It’s simple to make pate sucree with this pâte sucrée recipe for a pate sucree tart shell. This great how to basic is an exceptional sweet pastry dough recipe, and can even be how to make pie crust in place of a pie crust recipe.
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How To Make Sweet Shortcrust Pastry | Jamie Oliver
Why pay out for shop bought pastry when it’s so easy to make your own? Jamie has a recipe for sweet, crumbly shortcrust pastry that’s so easy even Buddy can make it! It’s perfect for making ahead of time and freezing until you’re ready to fill it with something delicious.
So, you’ve got your sweet shortcrust pastry ready to go better head over here for arguably the best filling ever invented! We give you….Maple..Pecan..Pie…
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Jamie's Bakewell Tart |
5 Things to Do With Eggs |
Jamie's Maple Pecan Tart |
How to Make A Sponge Cake |
Jamie's Fruit Prosecco Jelly |
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Homemade Sweet Pastry Crust Recipe - Tart Dough Recipe - Delicious
Homemade Sweet Pastry Crust Recipe - Tart Dough Recipe - Delicious
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How to bake perfect tartlets. Pâte Sucrée recipe
This recipe you can use as a base for any tartlets on this channel.
I will tell you how to prepare the dough with a hand mixer, how to bake them properly, and how to do it without a perforated mat.
For 12-13 tartlets (diameter 8 cm):
Butter – 104 g
Sugar powder – 78 g
Salt – 2 g
Almond powder – 26 g
Eggs – 45 g
Flour (1) – 52 g
Flour (2) – 150 g
Tools: perforated metal rings, silicone mat (ideally perforated but not obligatory), oven, fridge