5 Tips to Perfect Pastry

Perfecting Pastry

  1. Mix sparingly. Don't over-mix your dough. You want to combine everything until just incorporated. You don’t want it to look sandy or grainy by the time you are finished. 
  2. Chill the dough a minimum of one hour after mixing, overnight works best. The dough becomes stickier and less useable the warmer it gets. Chilling your rolling pin (especially a stainless steel one) helps significantly. 
  3. Freeze your dough before you bake it. Because of the high butter content, warm dough might melt in the oven instead of baking.
  4. Handle your tart pan gently. You want to press the dough in firmly to put it in place, but not so firmly that you change the width of the dough or make the crust uneven. 
  5. Store carefully. Pate sucree dough can be stored roughly three days in the fridge and up to a month in the freezer (tightly wrap to avoid the dough absorbing the flavors or anything else in your freezer). If you freeze it, let it thaw in the fridge the night before you use it.

When filling with mousse, pastry cream, whipped cream, fruit, etc...Blind bake a pate sucree tart crust before you add the filling. Either use a fork to prick small holes in dough in the bottom of the pan or use pie weights on a round of parchment paper cut to fit the bottom of the pan and placed on top of the dough (dry beans also work well). This keeps the crust from puffing out while it bakes, giving you a flat, even surface.  

When filling with custards...Fill pate sucree before baking.

Most recipes will tell you what to do once you have a crust ready.

Get our Pate Sucree (French Pastry) recipe here.