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Pate Sucre Dough (sweet dough) Recipe

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This recipe for Pate Sucre Dough (sweet dough), by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. sweet butter
1/4 cup sugar
1 egg plus 2 yolks
2 1/2 to 3 cups unbleached AP flour

Directions:
Directions:
In a mixer with a paddle attachment , cream the butter and sugar.
Add the egg and when it is fully incorporated add the 2 yolks and pause to scrape down the sides of the bowl as needed.
With the mixer on low, add the flour slowly and mix only until incorporated.
Once you think it is ready squeeze a bit of the dough to make sure that it isnít crumbly. If it is add a little bit of water and mix until smooth.
Refrigerate until chilled.
Blind Bake:
Place a large piece of foil on top of the rolled out tart.
Place dried beans or rice as a pie weight to keep the form of the tart in place.
Bake in a 350ļ oven for 15 minutes. Take the weights and foil out and then bake another 8-10 minutes making sure that there arenít any bubbles forming in the crust. If there are with a toothpick gently pop them.
Let cool until ready to fill.

Number Of Servings:
Number Of Servings:
Makes 2-9 inch tarts
Preparation Time:
Preparation Time:
1 1/2 hours start to finish
Personal Notes:
Personal Notes:
I use this versatile dough in a pastry cream tart with fresh fruit. You also can mold into cookies and bake them. Serve the cookies with the orange curd or the pastry cream.
We used this dough a lot when I was in France for many tarts and other pastries.

 

 

 

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