Pâté Sucrée: French Sweet Pastry Crust
A sweet, crumbly pastry dough ideal for two 9-inch or 10-inch classic French tart shells.
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Instructions
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Combine flour, sugar, and salt in a bowl.
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Cut in cold butter until the mixture is coarse with pea-sized bits.
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Blend in egg yolks until the mixture forms a fine meal.
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Gradually add ice water, one tablespoon at a time, until the mixture is moist enough to form a smooth ball.
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Divide the dough into two flattened discs, wrap in plastic, and chill for at least 2 hours.
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Allow the chilled dough to rest at room temperature for 15 to 30 minutes before rolling it out on a lightly floured surface to fit a tart pan.
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Press the dough firmly into the pan, trim any excess, and chill in the pan for at least 30 minutes.
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To pre-bake, preheat the oven to 375 F (190 C). Prick the dough with a fork, cover lightly with foil, and bake for 15 minutes.
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Remove the foil and continue baking until lightly colored for a partial bake, or golden brown for a fully baked shell.