Best 2 Easy Pate Sucree Recipes
Have you always wanted to create delicious, melt-in-your-mouth pastries but were intimidated by the seemingly complex process? Look no further! With pate sucree, you can embark on a culinary journey that yields delectable treats without the hassle. This pastry dough is renowned for its versatility, able to withstand various fillings and toppings while maintaining its integrity. Prepare to unlock the secrets of pate sucree and elevate your baking skills to new heights.
Let's cook with our recipes!
EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
EASY CHOCOLATE PATE SUCREE
Use this recipe to make our Chocolate-Caramel Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 7
Steps:
- Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
- Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use cold butter: Cold butter is easier to work with and will help keep the dough from becoming too oily.
- Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together.
- Chill the dough before baking: Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven.
- Bake the dough until it is golden brown: The dough should be baked until it is golden brown around the edges and set in the center.
Conclusion:
Pâte sucrée is a versatile dough that can be used for a variety of tarts and pies. It's easy to make and can be stored in the refrigerator for up to three days or in the freezer for up to two months. Pâte sucrée is a perfect choice for both sweet and savory tarts and pies. The sweet dough pairs well with fruits, chocolate, and nuts, while the savory dough can be used for quiches, vegetable tarts, and meat pies. No matter how you choose to use it, pâte sucrée is sure to be a hit with your family and friends.
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