Pate Sucree (makes one 9" round tart)
9" tart pan (Fat Daddio's PFT-95)
Baker's Joy (for greasing the tart pan)
Rolling rod (Fat Daddio's RPS-20)
Silicone baking mat (SM-Half)
1/2 cup (1 stick) unsalted butter, cut into cubes
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour (pastry flour would also work)
1 egg yolk, beaten
1 tsp vanilla
1 tsp lemon zest (optional)
- Cream together the butter and the sugars, beating them on a medium speed in your electric mixer. It will take one to two minutes, but what you’re really looking for is a lighter, fluffy texture and no butter lumps remaining. Stop the mixer and scrape down the sides of the bowl.
- Add the salt and flour. Mix on a low speed until just incorporated. The dough should look sandy with some smaller chunks.
- Add the egg yolk, vanilla, and lemon zest (optional). Mix on a low level until everything is incorporated. Make sure there’s no flour on the bottom of the bowl. Dough may still look a little sandy, but it should resemble something like a cookie dough.
- Take dough out of bowl, flatten into a round, and wrap tightly in plastic wrap. Refrigerate at least one hour before use, overnight is better.
- Prepare your tart pan by either buttering the inside and sides or using a pan spray (preferably one that contains flour—Baker’s Joy is recommended). Remove dough from fridge and use immediately.
- To line tart pan, roll dough out to 1/10-1/8" thickness on floured counter (don’t be afraid of flour, this dough gets sticky!). Carefully transfer the dough over the tart pan and press in. Sometimes a cookie spatula can help with this, or rolling it out on a silicone baking mat you can then flip over the pan. When pressing the dough into the pan, be firm but don’t crush the dough. You want it to fit to the pan’s form, but you don’t want to displace the dough and make your shell uneven.
- To get rid of the excess crust along the top, take your rolling pin and run it gently over the top of the pan. The excess dough should come off in a ring.
- Either fill with custard and follow the baking instructions for that recipe, or blind bake. To blind bake, you can either use a fork and puncture small holes along the surface of the dough on the bottom of the pan or use pie weights (dry beans work well as a substitute—but make yourself a parchment paper liner to keep the beans from baking into the crust). Refrigerate dough at least half an hour in pan before baking.
- If blind baking, bake at 325° F for 15-20 minutes, rotating the pan after 10 minutes.
- Cool and fill.
For more inspiration, visit our Tart board on Pinterest.