Pâte Sucrée

Pâte Sucrée
Staff Writer

Pâte Sucrée

Don't be intimidated by the fancy French term. Pâte sucrée is just another way of saying "tart crust." Here's a simple recipe that works pretty well for me.

See all dough recipes.

6
Servings
826
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 1 Cup unsalted butter, softened
  • 1 Cup granulated sugar
  • 7 Tablespoons almond flour
  • 1 egg
  • 1 egg yolk
  • 4 Cups all-purpose flour, plus more for rolling the dough
  • 1/4 Teaspoon baking powder
  • 1 Tablespoon water

Directions

In the bowl of an electric mixer, cream together the butter, sugar, and almond flour on medium speed until lightened. Slowly add the egg and yolk, scraping down the bowl. Add the flour and baking powder, mixing until thoroughly combined. Then, add the water and mix until incorporated


If baking the dough, preheat the oven to 350 degrees.


Lightly flour a work surface and roll out the dough to ¼-inch thickness. Transfer to a tart ring with bottom. Spread out the filling (if any) and bake 12-18 minutes (about 12 minutes with nothing in the shell).

Nutritional Facts

Total Fat
8g
11%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
166g
100%
Protein
19g
41%
Vitamin A, RAE
3µg
0%
Calcium, Ca
364mg
36%
Choline, total
14mg
3%
Fiber, total dietary
5g
20%
Folate, total
286µg
72%
Iron, Fe
9mg
50%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
236mg
34%
Riboflavin
1mg
91%
Selenium, Se
49µg
89%
Sodium, Na
528mg
35%
Thiamin
1mg
91%
Water
24g
1%
Zinc, Zn
1mg
13%

Pâte Sucrée Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pâte Sucrée Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.