This sweet short crust pastry for tarts, is a classic French pastry know as Pate Sucree. Tarts sounds a bit complicated to make, but don’t let that scare you off – this recipe is a lot easier than you think. Also, you can freeze this tart pastry, and use it with a variety of fillings. Just give it a try – for example with our Fig-Hazelnut Tart with Honey and Rosemary.
Shopping List for 1 Tart
1 7/8 cup all purpose flour
1/2 cup softened butter
3/8 cup granulated sugar
1 tsp. salt
2 eggs (1 egg & 1 egg yolk)
0,35L whipping cream
1 tsp. vanilla extract
Preparation Time: appox. 30 minutes
Directions for Tart Pastry know as Pate Sucree:
This basic recipe is simple:
Cream the butter and sugar together with your stand mixer or hand mixer on high until it’s light and fluffy. Add in the egg and egg yolk and mix until well blended.
Add the flour, salt, cream, and vanilla and mix until a dough is formed.
If you have time, let the dough rest for 2 hours at room temp. If you are in a hurry, just keep going – it will still work.
On a floured surface, roll out the dough so it’s about 6 mm thick. Place the pastry in a tart pan and press into the corners and up the sides, making sure there are no holes where your filling could leak out of.
Heat the oven to 347 Fahrenheit. Cover the pastry with baking paper and pour rice on top (enough to cover the bottom). This stops the pastry from rising while it bakes.
Bake for 15 minutes. Remove the rice and baking paper from the pastry and bake another 5 to 10 minutes.
Allow to cool if you have the time, and now your tart pastry is ready for the filling.