HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM
HOW TO MAKE A PERFECT TART CRUST FROM SCRATCH | WATCH THIS BEFORE YOU BAKE THEM // Step-by-step tutorial on how to make the perfect tart crust for your sweet pastries.
Have you ever had issues with the tart crust but haven’t figured out why??
You are not alone! Everybody faces these issues at some point. That is why I made this tutorial, explaining the most common problems most people face and giving my tips to solve them so that you can bake a perfect crust next time.
I’ll share the favorite sweet pastry crust recipe you can use for all kinds of pastries, including all the tips and tricks I know to make it look so clean and perfect, just like you see on social media ;)
Watch this before you bake them next time, and let me know how it turned out for you.
If you have any other questions, feel free to drop them in the comment section below!
????INGREDIENTS FOR THE TART CRUST:
• All-purpose flour: 350g (12.3 oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350F / 175 C for 10-20 mins, depending on the size, until they are golden brown.
(For commercial ovens, bake at about 325F / 162C)
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????WATCH OTHER TUTORIALS!:
[HOW TO MAKE FRENCH BUTTERCREAM]
[HOW TO MAKE VANILLA BUTTER CAKE]
[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
[HOW TO MAKE PERFECT CORAL TUILES]
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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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Chef Martin Gilligan's Pate Sucree Recipe
Chef Martin Gilligan began his culinary career in his father's restaurant in the Hamptons. He went on to graduate with honors from The Culinary Institute of America at Hyde Park in 1987. He recently held the position of Resident Chef with Sur La Table's Culinary Program where he was featured on KCAL9, Fox Television's Career Day, and KTLA 5's award winning Good Day LA.
PATE SUCREE RECIPE | The best sweet pastry recipe for every dessert
Happy Wednesday!
In this video I share how to achieve pâte sucrée or sweet pastry. It can seem intimidating but I share with you tips and tricks to achieve the best tart shell that looks just as good as a professional. If you do decide to reproduce this recipe, please tag me on insta @shortcrusttosuccess.
RECIPE
12oz AP
⅛ tsp salt
8oz diced butter
4oz sugar
1 egg
1tsp Vanilla and lemon zest (inside egg optional)
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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
Check out my Amazon Influencer Storefront! I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
Thanks for watching and I'll see you next time!
Maddie
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Edited in iMovie
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La pâte sucrée (Recette - Fonçage - Cuisson)
Bonjour,
Totalement autodidacte, je souhaite partager avec vous les recettes et techniques que j'utilise pour faire des pâtisseries dignes des plus grands chefs pâtissiers.
Voici la recette de la pâte que j'utilise pour la réalisation de mes tartes.
Je vous explique aussi ma méthode de fonçage, ce n'est pas la plus rapide et elle demande un peu de matériel mais elle a l'avantage d'être techniquement accessible par tous et le résultat visuel est garanti !
La cuisson a aussi une grande importance.
Et enfin quelques astuces pour lui donner un super look et qu'elle puisse rester croustillante un maximum de temps.
N'oubliez pas de vous abonner, à mettre un pouce si vous avez aimé ou appris des choses, cela m'encouragera à continuer mes vidéos ;)
Merci et bon pâtissage !!!
Dom
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