Pate Sucree (Sweet Short Pastry) Recipe - Cooking Index
Pate Sucree (Sweet Short Pastry) Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 2 tablespoons | 30ml | Granulated sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 6 tablespoons | 90ml | Butter - (3/4 stick) - softened |
| 1 | Egg yolk | |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1 tablespoon | 15ml | Water |
Mix flour, sugar and salt in medium bowl. Cut in butter with pastry cutter or quickly with fingers until flour resembles coarse bread crumbs.
Make well in center; add egg yolk, vanilla and water. Stir with fork or fingers until dry ingredients are moistened.
Gather dough into rough ball. Place on smooth work surface and push small portions against surface with heel of hand to thoroughly blend ingredients. Scrape dough back into ball, wrap in plastic wrap and refrigerate for 30 minutes.
Place dough on lightly floured surface. Flatten into disk, cut into 6 wedges and form each into ball.
For each tart, flatten ball slightly with rolling pin, then roll out 1/8-inch thick and at least 2 inches larger than tart pan diameter. Loosely roll dough around rolling pin, then unroll over 3-inch tart pan. While lifting edge of dough with one hand, press into bottom of pan with fingers of other hand. Cut off excess dough by firmly rolling pin across top of pan. Press dough against sides of pan with fingers, keeping top edge even with rim of pan. Pierce base of shell several times with tines of fork to prevent air bubbles from forming during baking. Chill shells 15 minutes or until firm.
Preheat oven to 425 degrees.
For each tart shell, fold square parchment paper into narrow triangle. Trim to make round 2 inches larger than pan diameter. Unfold and place over dough, pressing into edges of pan. Fill 3/4 full with pie weights or dried beans.
Bake for 10 minutes, then reduce heat to 375 degrees and continue baking about 5 minutes or until pastry is lightly browned. Remove paper and weights. Continue baking 8 to 10 minutes, until shell is browned. Let cool slightly on wire rack, then remove pan rings and let cool completely. Fill as desired.
Yield: 6 (3-inch) shells.
Source:
St. Louis Post-Dispatch - 11-23-1998 - By Joan Drake
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