Sweet Tart Dough

Happy Friday everybody!  This week I have a recipe for a sweet tart dough for you.  This dough is perfect for any kind of tart you may want to make.  It is sturdy enough to be freestanding and can hold all of your ingredients without becoming soggy.  Here is how to make it:

First, cream the butter and sugar in a stand mixer with the paddle attachment.  Then blend in one egg.  Scrape down the bowl and add in the remaining egg and mix well.  Add the vanilla and salt.  Add the flour to the creamed butter and blend on low speed until the dough comes together.  Don’t overmix.  Wrap the dough in plastic wrap and chill for at least one hour.IMG_3026  When you are ready to use it, roll the dough out on a lightly floured surface to about 1/8 inch thick. IMG_3027 Carefully line your tart pan with the dough and blind bake.

To blind bake, cover the dough with parchment paper or foil.  Fill with dry beans or pie weights.  Bake at 350° F for 10 to 15 minutes.IMG_3030  Remove the beans or weights and the paper.  Continue baking until golden brown and fully cooked, approximately 10 to 15 more minutes.  Let cool completely and fill as desired.IMG_3031

NOTE: you will need a kitchen scale for this recipe.

Sweet Tart Dough (Pâte Sucrée)

Makes: 3, 9 inch tart Shells

  • 300 grams Unsalted butter, softened
  • 195 grams Powdered sugar
  • 2 Eggs (100 grams)
  • 6 grams Salt
  • 5 ml Vanilla extract
  • 570 grams Flour

First, cream the butter and sugar in a stand mixer with the paddle attachment.  Then blend in one egg.  Scrape down the bowl and add in the remaining egg and mix well.  Add the vanilla and salt.  Add the flour to the creamed butter and blend on low speed until the dough comes together.  Don’t overmix.  Wrap the dough in plastic wrap and chill for at least one hour.  When you are ready to use it, roll the dough out on a lightly floured surface to about 1/8 inch thick.  Carefully line your tart pan with the dough and blind bake.

To blind bake, cover the dough with parchment paper or foil.  Fill with dry beans or pie weights.  Bake at 350° F for 10 to 15 minutes.  Remove the beans or weights and the paper.  Continue baking until golden brown and fully cooked, approximately 10 to 15 more minutes.  Let cool completely and fill as desired.

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