Pate Sucree & Lemon Tarts | French Sweet Dough for Tarts and Simple Baked Lemon Tart Recipes!
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Sucree Tart Dough
Butter 115g
Powdered Sugar 90g
Almond Flour 55g
Cake Flour 200g
Salt 1g
Egg 1x
Directions:
1) Sift and mix the dry ingredients.
2) Use a mixer with a paddle attachment to mix in the butter. The mixture will look dry and sandy, but when you squeeze it with your fingers it should compress and form a compact ball.
3) Add the egg and mix until just combined.
4) Place the dough in some plastic wrap, and use your hands or a rolling pin to create a nice square or rectangle. This will help you later. Then place the dough in the refrigerator for at least 30 minutes but ideally several hours.
5) Roll out the dough on a floured surface or between two sheets of parchment paper. Use a cookie cutter to cut either large circles OR circles the same size as your tart rings and stripes of dough the size of the edges of the tart rings.
6) Place the cut dough back into the refrigerator for 30 minutes.
7) Press the dough into your tart rings, and use a fork to poke holes in the bottoms of each. Place the prepared tart shells in the freezer for at least 30 minutes.
8) Preheat your oven to 160 C / 320 F and bake the (frozen) tart shells for 12-16 minutes.
Note: If you have a filling that needs to be baked, stop baking the tart shells when they become just barely light brown on the bottom. However if you are using an unbaked filling (such as pastry cream) then it is a good idea to continue baking the tart shells until they are a deeper golden brown color and/or to egg wash the tart shells and bake them again.
Baked Lemon Tart Filling
Lemon Juice 1 cup (230g)
Zest of two lemons
Sugar 150g
Butter (unsalted) 180g
Eggs 4x
Egg Yolks 4x
Directions:
1) Zest the lemons into the sugar and mix well.
2) Place the lemon juice, sugar mixture, eggs and egg yolks into a small sauce pan and whisk over medium low heat until the sugar dissolves.
3) Add the butter to the saucepan and continue whisking until the butter melts and a thickened, curd-like texture has formed.
4) Strain the lemon mixture to remove the large amount of zest, and pour the strained lemon curd into the baked tart shells.
5) Bake the lemon tarts for 8-10 minutes at 350 F.
6) Cool completely before serving or topping with meringue and then serving.
Note: Store the finished tarts in the refrigerator for 1-2 days.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
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Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
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Martha Stewart Makes Sweet French Pastry Crust 3 Ways | Martha Bakes S1E10 Pâte Sucrée
The sweet pastry known as pâte sucrée is what most people know as tart dough. Martha shows us how easy it is to create elegant desserts by starting from scratch, beginning by teaching the viewers how to blind bake a tart shell. Then, she uses them in three desserts. First she creates a lemon mousse damask tart with candied lemon peel. Then, a black bottom tart made in a shell brushed with chocolate, filled with custard, and topped with whipped cream. The most decadent is saved for last, when Martha creates a chocolate tart shell layered with homemade caramel and chocolate ganache, finished with a sprinkling of sea salt.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 10.
#marthastewart #marthabakes #patesucree #baking #recipes #desserts
0:00 How to Make Pâte Sucrée
0:05 How to Make Lemon Mousse Tarts
1:55 How to Roll Out Tart Shells
7:07 How to make Black Bottom Tarts
12:43 How to Make Chocolate Caramel Tarts
Full Recipes:
Pâte Sucrée Extra -
Lemon Mousse Damask Tart -
Black Bottom Tart -
Chocolate Caramel Tarts Recipe -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Sweet French Pastry Crust 3 Ways | Martha Bakes S1E10 Pâte Sucrée
Pâte Sucrée (Sweet Tart Dough) Recipe
Check out for the ingredient amounts, extra information, and more recipes! I
The equipment I use for this recipe :
Tart or cake ring
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Pâte Sucrée - Sweet Shortcrust Pastry | Chef-Development
Pâte Sucrée - Sweet Shortcrust Pastry | Chef-Development
Find The Full Recipe Here; chef-development.com/pate-sucree
WATCH THE LATEST VIDEO | JAPANESE MILK BREAD :
Problems with pastry? Well struggle no more! This recipe for the classic pâte sucrée, (or sweet shortcrust pastry) will guide you through step by step.
We'll even show you exactly how to use it! Lining a pastry tin can be daunting, but well show you that it needn't be. Follow our step by step guide and you be a pastry pro in no time!
Perfect for any decadent tart you wish to treat yourself to! We recommend our Cherry Bakewell just to get you started!
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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
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: