Pâte Sucrée (sweet pastry) for delicious tarts

Using an electric mixer Put all ingrediens in the bowl of the electric mixer. With the dough hook attached, mix until all ingredients are just combined.

Using an food processor Add all ingredients to a food processor and process until just combined.

In the absence of equipment, use your hands Add all ingredients except the egg to a large bowl. Rub the butter into the dry ingredients using the tips of your fingers. The best way I find for this this to grab a little butter and dry ingredients with your fingertips. Squeeze it all together slightly while lifting your hands to the top of the bowl and letting the mixture fall back into the bowl. Continue in this fashion until the butter is well incorporated.

Crack the egg over the dough and mix with a fork until the dough combines together into a single mass and the egg is well combined.

Chill before using Turn out the dough onto a sheet of plastic wrap and shape into a disk about seven to eight inches across. Cover completely with plastic wrap and refrigerate for at least 2 hours. Allowing the dough to rest and cool will make it easier to work with when rolling and shaping the dough.



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General advice on shaping and baking

Instructions for shaping and baking depend on the use to which your pastry will be put. What follows are some general guidelines.

Shaping the dough Roll the pastry out into a rough circle about 1 inch bigger than your baking dish. The pastry should be no thinner than 1/4 inch if making a large 9 inch tart. Transfer the pastry to the tart pan and carefully press in into the corners. Trim any overhanging pastry with a knife and use any off cuts to patch any holes or gaps. Try to work fairly quickly so that the pastry does not get too warm.

With a wooden toothpick or skewer, punch small holes every 1/2 inch all over the base of the dough. This process is called 'docking' and doing so will prevent the dough from puffing up when baked. Make sure that the holes you punch are at least 1/16 inch1.5mm in diameter. Any smaller and the holes will just close up when baked and undesirable puffing will result.

To bake Pâte Sucrée is best baked at 375°F190°C , a slightly lower temperature than other types of pastry.

Once your oven is at 375°F190°C , place the pastry shell in the center of the oven and bake until the shell turns a pale golden brown on the bottom. Baking time will vary between 10 and 25 minutes depending on the thickness of your pastry. Watching closely for a nice brown color is your best indicator of doneness.

If during baking, the base of the pastry shell starts to puff, quickly open the oven door and prick it with a fork. It will deflate and all will be well. Puffing is a sign that it was not docked correctly. Next time, make the holes that you punch in the pastry base a little larger.

Once cooked, remove from oven and allow to cool for at least 10 minutes, before proceeding with any filling. Letting it cool will prevent it from cracking when the cold filling is added.

For tips specific to tart making, check out the tart page.