Recipe of Ultimate Pâte Sucrée (Tart Crust)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pâte sucrée (tart crust). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pâte Sucrée (Tart Crust) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pâte Sucrée (Tart Crust) is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook pâte sucrée (tart crust) using 6 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Pâte Sucrée (Tart Crust):

1. Take 60 grams Butter
2. Get 40 grams Granulated sugar
3. Prepare 1 Egg yolk (large)
4. Take 120 grams Cake flour
5. Take 20 grams Almond flour
6. Prepare 1 Vanilla Extract

Steps to make Pâte Sucrée (Tart Crust):

1. Sift flour and almond flour together. In another bowl, combine the sugar and softened butter.
2. Mix in the egg, then the vanilla extract. Blend well.
3. When light and airy, add the dry ingredients mixed in Step 1. Use a spatula to work in all the flour. Knead well.
4. Wrap with plastic wrap and chill in the refrigerator for 1-2 hours (ideally, the dough should rest for more than half a day to overnight for the butter to meld).
5. If the dough has been in the refrigerator for half a day or more, warm it up by microwaving for 20 to 30 seconds before the next step.
6. Dust the work surface and place the dough between two sheets of plastic wrap (so it doesn't stick to your hands). Roll out the dough.
7. When the dough is 1.5 cm larger than the edge of the tart pan, take off the top wrap and place the tart pan upside down on top of the dough.
8. Pressing your left hand on the wrapped dough, flip the dough into the pan.
9. Using both hands, carefully press the dough into the edge starting from the dough in the lowest point.
10. Go around once more pushing down all the lumps. Remove the wrap and pierce with a fork to prevent rising.
11. Allow to rest in the refrigerator for one hour. Preheat the oven to 180℃.
12. Fill with baking stones and bake at 180℃ for 10 minutes. Remove the baking stones and bake for another 10 minutes (total 20) until golden brown in color.
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