How to Make Fruit Tarts with Pâte Sucrée

Pâte sucrée is a sweet, buttery pastry dough commonly used for making fruit tarts and other desserts. Here’s a recipe for pâte sucrée that you can use to make a fruit tart serving 12 people:

Ingredients

For the Pâte Sucrée:

• 2 cups all-purpose flour
• 1/2 cup confectioners’ sugar (powdered sugar)
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cut into small cubes
• 1 large egg
• 1 teaspoon vanilla extract

For the Fruit Tart Filling and Assembly:

• Assorted fresh fruits (berries, sliced peaches, kiwi, etc.)
• Pastry cream or custard (homemade or store-bought)

Preparation

Making the Pâte Sucrée:

1. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the all-purpose flour, confectioners’ sugar, and salt.
2. Cut in Butter:
   • Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to quickly work the butter into the flour mixture until it resembles coarse crumbs.
3. Add Wet Ingredients:
   • In a small bowl, lightly beat the egg and vanilla extract together. Add this mixture to the flour-butter mixture.
4. Form the Dough:
   • Gently combine the wet and dry ingredients until a dough forms. Be careful not to overwork the dough; you just want to bring it together.
5. Chill the Dough:
   • Shape the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour, or until it’s firm enough to roll out.
6. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
7. Roll Out and Line Tart Pan:
   • On a floured surface, roll out the chilled dough to about 1/4-inch thickness.
   • Carefully transfer the dough to a 9 or 10-inch tart pan with a removable bottom. Gently press the dough into the bottom and sides of the pan, trimming any excess dough hanging over the edges.
8. Blind Bake the Crust:
   • Line the tart crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
   • Bake the crust in the preheated oven for about 15-20 minutes, or until the edges are lightly golden.
9. Remove Pie Weights and Bake Again:
   • Remove the parchment paper and weights and continue to bake the crust for an additional 5-10 minutes, or until the crust is fully cooked and golden brown.

Assembling the Fruit Tart:

1. Cool the Crust:
   • Allow the tart crust to cool completely before assembling the fruit tart.
2. Fill with Pastry Cream:
   • Spread a layer of pastry cream or custard evenly over the cooled tart crust.
3. Arrange Fresh Fruits:
   • Arrange the assorted fresh fruits on top of the pastry cream in an attractive pattern.
4. Serve:
   • Once the fruit tart is assembled, it’s ready to be served. You can brush the fruit with a light glaze made from heated apricot jam or honey for a shiny finish, if desired.

This pâte sucrée-based fruit tart is not only visually appealing but also a delightful treat that combines the buttery richness of the crust with the freshness of seasonal fruits.