The French often use
this classic crust for tarts. Pâte Sucrée is light and crisp. If
the dough feels too firm when you're ready to roll it out, let it stand at room
temperature for a few minutes. If, on the other hand, the dough becomes soft
and sticky while rolling, don't hesitate to rechill it until it becomes easier
to work with. Better to rechill than to add too much flour, which will damage
the delicate, crisp texture of the dough.
Bake the tart shell in a 9- to 9
½-inch tart pan with a removable bottom and fluted sides about 1 to 1
1/8 inches high.
Makes one 9- to 9 1/2-inch tart shell
1 tablespoon cold cream
1/2 teaspoon vanilla extract
tablespoon unbleached all-purpose flour for dusting
1/4 cup sugar
teaspoon table salt
4 ounces, 1 stick cold unsalted butter cut into small
1 1/4 cups unbleached all-purpose flour
1. Whisk together
yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1 1/4 cups
flour, sugar, and salt in bowl of food processor fitted with steel blade.
Scatter butter pieces over flour mixture; pulse to cut butter into flour until
mixture resembles coarse meal, about fifteen 1-second pulses. With machine
running, add egg mixture and process until dough just comes together, about 25
seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap
in plastic and refrigerate at least 2 hours, or freeze up to 1 month.
Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and
place dough in center. Roll out dough and line tart pan. Freeze dough 30
3. Meanwhile, adjust one oven rack to upper-middle position and
other rack to lower-middle position; heat oven to 375 degrees. Place chilled
tart shell on cookie sheet; press 12-inch square of foil inside tart shell and
fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating
halfway through baking time. Carefully remove foil and weights by gathering
edges of foil and pulling up and out. Transfer cookie sheet with tart shell to
upper rack and continue to bake until shell is golden brown, about 5 minutes
|Use this tart shell for fruit tarts, and pies that do not require
baking as the shell is already cooked.