PÂTE SUCRÉE

This dough is very similar to the pâte sablée I have offered on another page of my blog. The difference is that this recipe uses whole eggs and the other uses just yolks. The whites make a dough that is crisper and stands up better to moisture. If I’m using a wet filling like a cream or a curd and it’s going to sit for a few hours in the refrigerator, this is the dough I use. It can sit in the refrigerator for at least 7 hours while still maintaining a crunch, although it is still best if you can fill your tart within two hour of service.

Please refer to my page on pate sablee for learning the difference between pate sucree and pate sable and instructions on how to line your shells.

INGREDIENTS (for three 9″ crusts or about eighteen 4″ tart shells).

  • 1 moist vanilla bean
  • 2 large eggs at room temperature, lightly beaten
  • 150 grams (1 1/2 cup) powdered sugar, sifted
  • 290 grams (2.5 sticks) unsalted softened butter (cultured will give more flavor but you don’t have to use it)
  • 490 grams (3 1/2 cups) bleached all purpose flour
  • 70 grams 1/2 cup lightly packed) almond flour
  • 1/2 teaspoon salt

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DIRECTIONS

  1. Use an electric mixer with the paddle attachment.
  2. Scrape out vanilla bean, if using, and place the pulp on the butter. Place softened butter in the bowl with the sugar, vanilla and salt and beat on low speed until creamy but not aerated.
  3. Add eggs one at a time, beating after each addition. The mixture should look like thick frosting.
  4. Add almond flour.
  5. Wisk together salt and All purpose flour. Add flour all at once and beat on low speed until just incorporated.
  6. Turn dough out onto a nonstick surface and pat dough into three 1″ thick rounds. Wrap in plastic wrap and chill for at least an hour and up 24 hours. You can freeze the rounds you are not using.

this dough should rest at least an hour and preferably 4. When ready to use, let it soften a bit outside the fridge and roll it between sheets of plastic wrap to 1/8″ (3mm) for 8″ or 9″ tarts and 1/16″ ( 2mm) for 3″ or 4″ tarts. If you’re using a professional sheeter, sandwich the dough between pieces of parchment paper.

See my page on pate sablee for instructions on how to line your tart pans.