Flaky Sweet Pastry (Pate Sucree)

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.

Cuisine: Mexican

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 461.2

Dietary: Vegetarian

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

1 1/4 cup Allpurpose flour
7 tablespoon Unsalted butter, chilled and cubed
2 tablespoon Sugar
1/8 teaspoon Salt
3 tablespoon Ice water

Directions

1
Place 1 cup of the flour, the cubed butter, sugar, and salt into a food processor fitted with the metal blade.
2
Process for about 10 seconds until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3
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.
4
Empty the dough onto a lightly floured work surface and gently press it together to form a cohesive mass.
5
If the dough feels too sticky, incorporate the remaining 1/4 cup of flour, one teaspoon at a time, until manageable.
6
Shape the dough into a ball, then flatten it into a disk.
7
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.

Keywords: 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

Read it online: https://www.chefs-mate.com/recipe/flaky-sweet-pastry-pate-sucree/