PATE SUCREE
It is a typically French pie crust also known as Pate Sablee. I hope it helps you and anyone else looking for pie dough. Use real butter and fresh eggs for best results. Note: The dough is generally cooked at 350 degrees F (175 degrees C) for about 20 minutes. The dough will work well with tarts, large and small, and pies. Don't forget to prick the dough with a fork just as you would with other doughs.
Provided by Leslie A.
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 2h40m
Yield 12
Number Of Ingredients 5
Steps:
- Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter.
- Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture.
- Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes.
Nutrition Facts : Calories 163 calories, Carbohydrate 13.7 g, Cholesterol 78.3 mg, Fat 11.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 6.9 g, Sodium 123.3 mg, Sugar 5.6 g
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Isaac Revelation
[email protected]I've been looking for a good pâte sucrée recipe for ages, and I'm so glad I finally found this one. It's definitely going to be my go-to recipe from now on.
Sayed Zahir Shah
[email protected]This is a great recipe for a classic pâte sucrée. The crust is flaky and buttery, and the filling is creamy and delicious. I highly recommend this recipe.
Warga Negara Indonesia plus 62
[email protected]I'm not a huge fan of baking, but this recipe was so easy to follow that even I could make it. The crust was flaky and buttery, and the filling was creamy and delicious. I will definitely be making this again.
EUOSF TALABANY
[email protected]This is the best pâte sucrée recipe I've ever tried. The crust is flaky and buttery, and the filling is always delicious. I've used this recipe to make everything from fruit tarts to chocolate tarts to savory tarts, and it's always a hit.
Mahes Basyal
[email protected]I've made this recipe several times and it always turns out perfectly. The crust is flaky and buttery, and the filling is always delicious. I love that this recipe is so versatile and can be used for both sweet and savory tarts.
Princess Angel
[email protected]This is my go-to pâte sucrée recipe. It's always a hit with my friends and family. The crust is flaky and buttery, and the filling is always delicious. I highly recommend this recipe.
Edralyn Ducusin
[email protected]I'm not a very experienced baker, but this recipe was easy to follow and the results were amazing. The crust was flaky and buttery, and the filling was creamy and delicious. I will definitely be making this again.
Bono Manzini
[email protected]I made this crust for a lemon tart, and it was a huge success. The crust was perfectly cooked and had a lovely golden brown color. The lemon filling was tart and tangy, and it paired perfectly with the sweet crust.
Aryan Islam hasan
[email protected]This is the best pâte sucrée recipe I've ever tried! The crust is flaky and buttery, and it pairs perfectly with any type of filling. I highly recommend this recipe to anyone who loves to bake.
Katushabe.medrine
[email protected]I love that this recipe is so versatile. You can use it to make sweet or savory tarts, and you can add any type of filling you like. It's the perfect recipe to have in your back pocket for any occasion.
Jacqueline Nyawire
[email protected]This crust is perfect for any type of tart or pie. I've used it to make everything from fruit tarts to chocolate tarts to savory tarts, and it's always been a hit.
kenya joseph
[email protected]I've been looking for a good pâte sucrée recipe for ages, and I'm so glad I finally found this one. It's definitely going to be my go-to recipe from now on.
Nikolai Martiskainen
[email protected]I'm not a huge fan of baking, but this recipe was so easy to follow that even I could make it. The instructions were clear and concise, and the results were amazing.
Dipisha Subedi
[email protected]I used this crust to make a chocolate tart, and it was a huge hit with my family and friends. The crust was the perfect complement to the rich and decadent chocolate filling.
Leon Ponnen
[email protected]I added a bit of vanilla extract to the dough, which gave it a lovely aroma and flavor. I also used a mix of white and brown sugar, which gave the crust a slightly caramelized flavor.
Travon Jones
[email protected]I love that this recipe uses a combination of butter and cream cheese. It gives the crust a rich and creamy flavor that is simply irresistible.
Puspa Rawat
[email protected]I was a bit skeptical about the blind baking step, but it really made a difference in the final product. The crust was perfectly cooked and didn't get soggy from the filling.
PHONKASF
[email protected]I've tried many pâte sucrée recipes before, but this one is by far the best. The dough was incredibly easy to work with and didn't crack or tear when I rolled it out. It baked up beautifully and had a lovely golden brown color.
Habat Boyi
[email protected]This pâte sucrée recipe was a delightful success! The crust turned out flaky and buttery, with a perfect balance of sweetness and saltiness. It was the perfect base for my lemon tart filling.