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:
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, confectioners’ sugar, and salt.
- 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.
- Add Wet Ingredients:
- In a small bowl, lightly beat the egg and vanilla extract together. Add this mixture to the flour-butter mixture.
- 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.
- 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.
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- 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:
- Cool the Crust:
- Allow the tart crust to cool completely before assembling the fruit tart.
- Fill with Pastry Cream:
- Spread a layer of pastry cream or custard evenly over the cooled tart crust.
- Arrange Fresh Fruits:
- Arrange the assorted fresh fruits on top of the pastry cream in an attractive pattern.
- 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.
Visited 12 times, 1 visit(s) today
Leave a Reply