Flaky Sweet Pastry (Pate Sucree)
Description
This classic Pate Sucree is the ultimate foundation for elegant fruit tarts and creamy custards. Unlike savory pie crusts, this dough contains a small amount of sugar and egg, resulting in a tender, melt-in-your-mouth texture that holds its shape beautifully when baked. The high butter content ensures a rich, flaky crumb that complements both fresh berries and chocolate ganache. It requires chilling to prevent shrinking during blind baking, making it ideal for planned-ahead desserts. Mastering this dough opens the door to endless pastry creations, offering a sophisticated finish to any sweet course.Ingredients
Directions
-
Place 1 cup of the flour, the cubed butter, sugar, and salt into a food processor fitted with the metal blade.
-
Process for about 10 seconds until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
-
With the machine running, drizzle in the ice water and pulse 10 to 15 times just until the dough begins to clump together; do not let it form a solid ball.
-
Empty the dough onto a lightly floured work surface and gently press it together to form a cohesive mass.
-
If the dough feels too sticky, incorporate the remaining 1/4 cup of flour, one teaspoon at a time, until manageable.
-
Shape the dough into a ball, then flatten it into a disk.
-
Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour before rolling and baking.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 461.2kcal
- % Daily Value *
- Total Fat 22.0g34%
- Saturated Fat 13.5g68%
- Cholesterol 56.4mg19%
- Sodium 2.0mg1%
- Total Carbohydrate 57.0g19%
- Dietary Fiber 2.0g8%
- Sugars 0.3g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pastry, shortcrust, pate sucree, tart shell, butter, flour, sugar, egg, baking, dessert, pastry dough, flaky, classic, french, crust, pie shell, chilled, food processor, vegetarian, homemade
