Butter that has a soft, creamy consistency Sugar This is because the butter will be creamed, instead of being cut or rubbed into the flour. Unlike other pie crusts, the butter used for pâte sucrée is at room temperature. Unsalted butted has a richer flavor that’s perfect for this dough. This is also recommended because there’s lower water content in unsalted butter (compared to salted butter). ButterĪs with any pastry, I prefer to use unsalted butter. Pastry dough (8% protein) or all purpose flour (10 – 11% protein) would be the right choice for this recipe.īread flour, on the other hand, could result in a dough that is harder to roll out, needs more water to have the same pliability, and also result in significant shrinkage once baked. The dough needs enough structure to keep its shape (especially along the sides of the tart), but still be tender and crisp once baked. If you haven’t made pate sucree before, then I recommend following my recipe first, until you get a feel for the dough before trying different additions and variations.įor pâte sucrée, it’s important to use the right type of flour to get the right consistency. Here I use 100% flour, 46% butter, 37% sugar, 23% eggs. Slight variations are fine as long as you get the right consistency. The baking percentage for a Pâte Sucrée recipe is usually 100% flour, 40 – 50% butter, 40 – 50% sugar and 20 – 25% eggs. So you could say that this dough resembles a sweet shortcrust pastry. This dough tastes like a sweet, buttery, shortbread cookie. The pastry is very similar to Pâte Sablée, but sweeter. This pastry dough is used to line tart molds. So this sweet dough is the perfect vehicle for all kinds of sweet tarts. Pâte means dough in French (also can be used to describe paste or batter). Pâte Sucrée is part of the pastry dough family. Storing the pate sucree tart shells for later.
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