sweet essentials: pâte sucrée (french pastry)

How To Make sweet essentials: pâte sucrée (french pastry)

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  Step 1
  PREP/PREPARE
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  Step 2
  To successfully make this recipe, all the ingredients need to be kept cold. One trick that I use is to put the flour in the freezer for an hour or so. In addition, the bowl you are going to use, and the tart pan, should be in the freezer until needed.
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  Step 3
  To bake, I am using a tart pan with a removable bottom, 9-inches (23cm) in diameter.
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  Step 4
  Gather your ingredients (mise en place).
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  Step 5
  Cube the butter, and then put into the refrigerator to keep cool until needed.
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  Step 6
  Whisk together the egg yolks, vanilla paste and ice water, then place into the refrigerator, until needed.
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  Step 7
  Add the cold flour, almonds, salt, and sugar together in a food processor fitted with an S-blade, and pulse a few times to combine.
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  Step 8
  Toss in the cold butter cubes.
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  Step 9
  Give the mixture a few 1-second pulses until the butter is broken up into pea-sized bits, about 6 – 7 pluses.
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  Step 10
  Add the mixture to a bowl… preferably a cold bowl.
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  Step 11
  Add a tablespoon of the egg/ice water mixture, and lightly toss with a fork.
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  Step 12
  Continue to add the liquid, one tablespoon at a time, until you can pinch a bit of the dough, and it holds together.
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  Step 13
  Chef’s Note: It will be a bit shaggy, but that is what you want.
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  Step 14
  Toss out onto a lightly-floured surface.
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  Step 15
  Using the heel of your hand, knead the dough a few times, to get the butter incorporated into the flour. About six or seven times. Then bring it together into a shaggy ball
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  Step 16
  Flatten it out, wrap in some cling foil, and place in the refrigerator for about 30 minutes.
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  Step 17
  Remove from the fridge, and place it on a piece of lightly-floured parchment paper.
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  Step 18
  Add a bit of flour to the top of the dough, place another piece of parchment paper on top, and roll out.
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  Step 19
  The dough should be bigger in diameter than your tart pan.
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  Step 20
  Carefully remove from the parchment, and place into the tart pan. Gently tuck it into the sides, and press into the fluted edges of the pan.
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  Step 21
  Chef’s Tip: To cut off the excess dough, just use your rolling pin, and run it over the top of the tart pan. Make a perfect cut every time.
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  Step 22
  Cover with cling foil and place in the freezer for fifteen minutes.
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  Step 23
  Chef’s Note: Keep an eye on the time. Do not freeze for more than twenty minutes. We want it firm, not frozen.
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  Step 24
  While the dough is cooling, place a rack in the middle position, and preheat the oven to 375f (190c).
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  Step 25
  Remove dough from the freezer, and dock the bottom crust with a fork. This helps to release steam, and prevents bubbles forming in the crust.
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  Step 26
  Place a piece of parchment paper, or foil in the tart, and fill with dry beans, rice, or ceramic pie weights.
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  Step 27
  Place on a baking sheet, and blind bake in the preheated oven. Bake until the crust is cooked and beginning to brown, about 20 – 25 minutes.
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  Step 28
  Remove from the oven, and let rest for 15 – 20 minutes, before using.
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  Step 29
  Chef’s Note: The crust can be made a day ahead, and kept, wrapped, in the refrigerator until needed.
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  Step 30
  Chef’s Tip: The crust is very fragile, so take care. The last thing that you want is for it to break.
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  Step 31
  PLATE/PRESENT
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  Step 32
  Pull out your favorite sweet tart recipe, and go for it. Enjoy.
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  Step 33
  Keep the faith, and keep cooking.
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