Jun 7, 2009

Pâté Sucrée. (how to)

The myth that pastry-making is complicated an beyond the reach of home self-thought cooks must come to an end. It is not true! Anyone can learn the art of pastry making. Give it a try, and you'll never go back to plain tasting full of additives store bought pie or tart shells.

Pâté Sucrée is a sweet pie dough that is mostly used in fruit tarts. It it easier to work with than pâte sablée and once cooked the pastry shells are less fragile. The dough can be kept well wrapped in the refrigerator for 4 to 5 days, and in the frizzer for up to three months.
The recipe bellow is for a 14 inches pie ( I have a big family) or, for 2 regular 7 inches pies.


All purpose flour 1 3/4 cups (250 g)
Butter cubed and slightly softened 1/2 cup (100 g)
Confectioners (icing) sugar, sifted 1 cup (100 g)
Pinch salt 1/8 tsp
Medium eggs at room temperature 2

Heap to flour on the counter (ideally marble, I use a granite cutting board) and make a well in the centre. Put the butter, confectioners sugar and salt.
Mix together with your finger tips.
Gradually draw the flour into the center and mix with your fingertips until the dough becomes slightly grainy.
Again make a well in the center and add the eggs.
Work them into the flour mixture using your finger tips, until the dough begins to hold together.
When the dough holds together push it away from you with the palm of your hand until smooth(3 or 4 times)
Roll the dough into a ball and leave in the refrigerator for 2 hours. If you are using 7 inch diameter tart form, divide the dough in 2 equal parts and save one for another time. You can freeze it for several months if well wrapped.

Now that the dough it's ready you can fill it according to your recipe.
My favorite, apricot tart.


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