PATE SUCREE
Steps:
- In a food processor, pulse to combine the flour, sugar and salt. Add the butter, and process until the mixture resembles coarse meal. With the machine running, pour in the water. Process until the mixture just begins to come together and form large clumps.
- Remove the dough from the food processor, and place on a board. Shape dough into a disk about 4 inches in diameter (5 inches for a 10-inch crust). Wrap in plastic and refrigerate for 1 hour.
- Place a rack in the middle of the oven, and heat to 425 degrees.
- Remove the dough from the refrigerator, and unwrap. Roll it out to fit a 9-inch tart pan (or a 10-inch pan). Place the dough in the pan. Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust. If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner. For the grapefruit tart, trim the edge to within 1/2 inch of the rim.
- Prick the bottom of the crust with the tines of a fork. Cover the dough with a double thickness of aluminum foil. Fill the foil with rice, beans or pie weights.
- To bake the crust partially, bake for 15 to 20 minutes, or until the dough is set. Remove from the oven. Remove weights and aluminum foil. To bake fully, bake for an additional 3 to 5 minutes, or until lightly golden. Remove from oven, and cool.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 5 grams, TransFat 1 gram
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Dhruv Singhal
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pâte sucrée dough is delicious and the tart shells are perfect for any type of filling. I'll definitely be making this recipe again!
Eassar Jayasinghe
[email protected]I'm not a big baker, but I wanted to try making a tart for a special occasion. This recipe was easy to follow and the pâte sucrée dough turned out great. The tart was a hit!
d spence
[email protected]This recipe is a keeper! The pâte sucrée dough is so easy to work with and the tart shells bake up perfectly. I've used this recipe to make a variety of tarts, and they've all been delicious. Thanks for sharing!
Shaheed Shaheed
[email protected]This recipe was a bit of a challenge, but I'm so glad I tried it. The pâte sucrée dough is delicate and flaky, and the tart shells are perfect for any type of filling. I'll definitely be making this recipe again!
prince daniel
[email protected]I love this recipe! The pâte sucrée dough is so versatile. I've used it to make both sweet and savory tarts, and they've all been delicious. I highly recommend this recipe!
Keysha Miller
[email protected]This recipe is a bit too sweet for my taste. I prefer a more savory pâte sucrée. However, the dough is very easy to work with and the tart shells bake up nicely.
Jules H
[email protected]This is my go-to recipe for pâte sucrée. The dough is always perfect and the tart shells are delicious. I've used this recipe to make a variety of tarts, including fruit tarts, chocolate tarts, and savory tarts. They're all delicious!
zahid chohan
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The dough was too crumbly and the tart shells didn't hold their shape well. I wouldn't recommend this recipe.
Sharmeen Gul
[email protected]This recipe is a great starting point for making pâte sucrée. I've made a few changes to the recipe over time, but the basic technique is the same. I highly recommend this recipe to anyone who wants to learn how to make pâte sucrée.
Samsam Aadan
[email protected]I've tried this recipe a few times and I've always had good results. The dough is easy to work with and the tart shells bake up beautifully. I'd definitely recommend this recipe to anyone who loves to bake.
Bashata Shrestha
[email protected]This recipe was a bit disappointing. The dough was difficult to work with and the tart shells didn't turn out very well. I wouldn't recommend this recipe.
Iminillumisbasement
[email protected]I'm not a huge fan of pâte sucrée, but this recipe is pretty good. The dough is easy to work with and it bakes up nicely. I'd recommend it if you're looking for a simple pâte sucrée recipe.
Ashrakat Ashraf (Sherry)
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pâte sucrée dough is delicious and versatile. I've used it to make both sweet and savory tarts, and they've all been fantastic.
Malik kadir Awan
[email protected]I've been looking for a good pâte sucrée recipe for ages, and this one is perfect! The dough is light and flaky, and it holds its shape perfectly when baked. I'll definitely be using this recipe again and again.
Samiya
[email protected]This was my first time making pâte sucrée, and I'm so glad I tried this recipe. The dough was easy to work with and the tart shells turned out beautifully. I can't wait to try it again!
Rabindra Tiwari
[email protected]I love this recipe! The dough is so easy to make and it always turns out perfectly. I've used it to make both sweet and savory tarts, and they've all been delicious.
Ngobeni Bapse
[email protected]This recipe was a bit more challenging than I expected, but the results were worth it. The pâte sucrée dough was delicate and flaky, and the tart shells were perfect for my fruit tarts.
Yeasin Yeaisn
[email protected]I've tried many pâte sucrée recipes over the years, but this one is by far the best. The dough is so easy to work with and it bakes up perfectly every time. I highly recommend this recipe!
Rana Noman Akhtar
[email protected]This pâte sucrée recipe is a keeper! The dough was easy to work with and the finished tart shells were delicious and flaky. I used the shells to make a variety of tarts, including a classic lemon tart and a chocolate ganache tart. Both were fantastic