Sweet Dough

Jordan Falco


Cookies and Tarts, Week 4, February 8th

This is a genaric sweet dough (Pate Sucree) recipe used to make tart shells.

WARNING: This recipes makes a TON of dough, (7 pounds, enuogh for 10 9-inch tart shells.) It's for use in a professional bakery useing industrial sized mixers. Cut the recipe in half or quarter it as needed. I'm just posting the bulk recipe for now.

The measurments given are in both pounds AND grams, for easier dividing for smaller batches. You can also freeze this dough for later use. It freezes very well.

pinch tips: How to Fold Ingredients




1 lb. 8 oz. (720 grams) unsalted butter, softened
1 lb. 5 oz. (630 grams) powdered sugar
1 lb (480 grams) egg yolks (about 26)
2 whole eggs
3 lb. 8 oz. (1680 grams) all purpose flour

Directions Step-By-Step

Cream the butter and powdered sugar in the large bowl of a mixer fitted with the paddle attachment.
Combine the egg yolks and whole eggs. Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the bowl as needed.
With the Mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix only until incorperated; do not over mix. The dogh should be firm, smooth, and not sticky.
Mold the dough into balls, about 1 to 2 pounds each, flatten into disks about 1 inch thick, and wrap tightly in plastic wrap. Chill untill firm.
Work with small portions of the chilled dough when shaping tart shells.

About this Recipe

Course/Dish: Other Desserts