Equipment
- Parchment paper
- Pie dish
- Tart ring
Ingredients
- 50 g butter
- 50 g powdered sugar
- 30 g egg measured after cracking and whisking
- 1/8 tsp salt
- 125 g flour
Instructions
Make Pâte Sucrée:
- Cream Butter and Sugar. In a bowl, mix the butter and sugar until light and fluffy using a whisk or hand mixer. Ensure sugar is fully incorporated.50 g butter, 50 g powdered sugar
- Add Egg and Salt. Measure the exact amount of egg needed and add it with the salt. Mix to combine.30 g egg, 1/8 tsp salt
- Incorporate Flour. Add the flour and mix until the mixture resembles coarse crumbs. Bring the dough together with your hands into a cohesive mass without kneading.125 g flour
- Shape and Wrap Dough. Flatten the dough into a disc and wrap it in plastic wrap or place it in a resealable bag.
- Chill Dough. Refrigerate the dough for 2 hours to make it easier to roll out and to ensure a tender texture.
Lining a Pie Dish:
- Roll Out Dough. Roll the chilled dough between two pieces of parchment paper to an even thickness of 1/8 inch, large enough to cover the pie dish.
- Dock the Dough. Remove one parchment sheet and pierce the dough all over with a fork; this side will face down in the dish.
- Freeze Dough. Replace the parchment and freeze the dough for about 20 minutes until solid.
- Butter Pie Dish. Butter the base and sides of the pie dish.
- Transfer and Fit Dough. Remove the first parchment, place the dough over the pie dish with the pierced side down, remove second parchment, and gently press to fit the dish without stretching.
- Freeze Assembled Dish. Freeze the pie dish with dough for about 20 minutes.
- Preheat Oven. Preheat the oven to 360°F (180°C).
- Trim Excess Dough. After chilling, trim the excess dough, cutting outward to ensure adhesion to the pie dish.
- Bake Shell. Bake at 340°F (170°C) for 13 to 16 minutes until lightly browned. Tap any large bubbles (during baking) gently with a spoon.
- Cool Shell. Remove from oven and let cool. After 10 to 20 minutes, remove the tart shell if dish has a removeable bottom.
Lining a Tart Ring:
- Butter Tart Ring. Rub butter along the inside of the tart ring.
- Roll Out Dough. Roll the dough between parchment sheets to a thickness of 1/8 inch, large enough for the ring.
- Cut Base. Place the dough on a perforated mat on a baking tray, press the ring into the dough to cut the base, and remove excess dough. Refrigerate the mat with the ring.
- Prepare Sides. Roll remaining dough into a rectangle 1/8 inch thick, cut strips slightly wider than the ring's height, and freeze them until firm.
- Line Sides. Place frozen strips inside the tart ring, pressing lightly and overlapping seams. Merge sides with the base by pressing lightly and freeze for 20 minutes.
- Preheat Oven. Preheat the oven to 360°F (180°C).
- Trim Excess Dough. Remove from freezer and trim excess dough, pressing lightly against the ring.
- Bake Shell. Bake at 340°F (170°C) for 13 to 16 minutes until lightly browned.
- Cool and Remove Shell. Let the tart shell cool, then remove from the ring after 10 to 20 minutes.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!