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Pâte Sucrée
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Prep Time:
20 minutes
Total Time:
275 minutes
French pastry crust, lightly sweet with shortbread-like texture, ideal for fruit tarts and cream pies.
Ingredients:
  • 2 large egg yolks
  • 0.25 cup heavy whipping cream
  • 0.5 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 0.75 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter, cut into 1/2-inch pieces
Instructions:
  • Combine egg yolks, cream, and vanilla in a small bowl and whisk until well mixed. In a food processor, pulse together flour, sugar, and salt until combined for about 3 seconds.
  • Pulse butter until coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump, 10 to 12 pulses. Dough should be crumbly but hold together when squeezed.
  • Transfer the dough to a clean work surface and gently press it into a single mass. Divide the dough evenly into 2 portions and shape each portion into a 1-inch-thick disk. Wrap both dough disks tightly in plastic wrap and refrigerate until firm, for a minimum of 2 hours or up to 24 hours.
  • Take 1 dough disk and place it on a lightly floured work surface. Allow the dough to sit at room temperature for 10 minutes to soften. Lightly grease only the removable bottom of a 9 1/2-inch tart pan with butter. Roll out the dough into a 13-inch circle, adding flour as needed to prevent sticking. Remove any excess flour from the dough.
  • Roll the dough onto the rolling pin and transfer it to the pan. Press the dough into the bottom and up the sides of the pan, trimming any excess dough.
  • Gently press the dough into the pan, not requiring rolling. Use any extra dough to fill in any cracks.
  • Poke holes all over the crust using a fork. Cover loosely with plastic wrap and chill for 1 hour.
  • Chill the tart shell, then preheat the oven to 350°F (175°C).
  • Place a parchment paper on the crust and add pie weights or dried beans. Bake until the edges are golden, 15 to 20 minutes in the preheated oven.
  • Take out the weights and parchment paper. Place back in the oven and bake until the bottom of the crust turns a beautiful golden brown and appears dry, about 10 to 15 minutes.
  • Place the tart shell on a wire rack and allow it to cool completely for around 40 minutes.

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