Pate Sucre
European pastries have a different tart shell or pie crusts, called Pate Sucre. I’ve used this recipe multiple times with great success. So, when I want to make tarts, I like using the recipe by Petit Gateau from Amsterdam, Netherlands. If you are ever in Europe, I recommend the pear tart, lemon meringue tart, chocolate truffle tart and the pistachio tart. Actually, I haven’t tasted a tart from their shop I didn’t like. So, any choice you make will be a great one!
Ingredients
Method
- Add all dry ingredients to a bowl
- Cut the cold butter into the dry ingredients until they are small pea sized pieces
- Mix butter and dry ingredients until a crumbly dough is formed
- Beat egg in a separate bowl.
- Add egg in tablespoon amounts until dough comes together into one ball.
- Wrap dough in plastic wrap and place into the fridge for one hour.
Blind Baking (aka bake tart shell by itself)
- Roll dough out to 1/4" thickness at most.
- Gently place dough into a tart ring or tart pan.
- Prick bottom of the tart with a fork every 1/2 to 1 inch.
- Place in fridge to cool for at least 15 minutes.
- Preheat oven to 350F.
- Bake cold tart for 15 minutes or until lightly golden.