Pate Sucree
Submitted by CherylAnne
Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.
YIELD
8 servingsPREP
30 minCOOK
20 minREADY
90 minPate sucree (literally sugared dough in French) is the bedrock pastry for fruit tarts, custard tarts, and chocolate ganache shells. It’s sweeter and sturdier than pie dough, with a cookie-like snap when baked rather than the flaky shatter of a pie crust.
The technique is the same as making any pie dough: keep everything cold and don’t overwork. Cold butter cut into the flour creates the tiny fat pockets that give the baked shell its tender texture. Warm hands or a heated kitchen melt the butter into the flour, killing that texture before baking.
The egg is what separates pate sucree from a regular pie crust. It adds richness, structure, and a faint golden color, and it lets the dough hold its shape so well that pate sucree shells can be pre-baked in a fluted tart pan without weights and still keep their walls straight.
The quick knead at the end (called fraisage in French technique) smears the fat through the flour just enough to create a uniform dough without overworking it. A few seconds with the heel of your hand is exactly the right amount.
The one-hour rest is essential. Resting lets the gluten relax so the dough doesn’t shrink in the oven, and it lets the fat firm back up so the dough rolls without sticking.
Pro Tips
- Use European-style high-fat butter for the richest, most flavorful crust.
- Roll between two sheets of parchment paper to avoid adding flour, which can toughen the dough.
- Dock the shell (prick all over with a fork) before pre-baking to prevent bubbling.
- Brush the cooled pre-baked shell with a thin layer of melted chocolate before adding wet fillings. This barrier prevents sogginess.
Variations
- Replace 2 tablespoons of flour with ground almonds for a richer, nuttier pate sablee variation.
- Add the zest of one lemon or orange for a brighter, perfumed crust.
- Stir in 1 tablespoon of cocoa powder (and reduce flour by 1 tablespoon) for chocolate pate sucree.
Ingredients
Directions
In a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal.
Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball.
Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball.
Dust the dough with flour and chill it, wrapped in waxed paper, for 1 hour.
PATE SUCREE: PROCESSOR METHOD:
In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal.
In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture.
Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface.
If the mixture is dry, sprinkle it with 1 more tablespoon water.
With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball.
Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days.
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