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Pate Sucree Vs Pate Sablee
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What You Will Need For Pate Sablee For Traditional Tarts 

It is Pate Sucree vs Pate Sablee. Which one is better? Keep in mind that both are the most popular shortcrust pastry doughs. That is why it is best if you knew a thing or two about them. Also, doing so will help you decide which one to use in your recipes. 
Course: Dessert
Cuisine: French
Keyword: pate sablee recipe, pate sablee vs pate sucree, pate sucree definition, pate sucree vs pate sablee
Author: Cakedecorist

Equipment

  • Measuring spoons and cups
  • Rolling Pin
  • 9-inch tart pan
  • Parchment foil or paper
  • Pie weights or beans
  • Wax paper
  • Saran wrap

Ingredients
  

  • 1 pc of egg (egg yolk)
  • 1 tbsp of milk or cream
  • 8 tbsp of room temp unsalted butter
  • 1/2 tsp salt
  • 1 1/4 cups of all-purpose flour
  • 1/3 cup powdered sugar

Instructions

  • First and foremost, make sure to beat the powdered sugar and butter in the stand mixer's bowl. With that, make sure to do it till it is creamy. Keep in mind that it must combine effortlessly with powdered sugar. The main reason is that the butter is soft.
    1/3 cup powdered sugar, 8 tbsp of room temp unsalted butter
  • Next, beat in the egg yolk. And make sure to keep mixing till the egg yolk combines well. After that, stop the mixer. Then, scrape down the bowl's bottom and sides.
    1 pc of egg (egg yolk)
  • Afterward, beat in the flour and salt. With that, ensure that the mixer is at a low speed. Also, make sure to beat till the dough comes together. In addition to that, there should be no more visible flour.
    1/2 tsp salt, 1 1/4 cups of all-purpose flour
  • Then, dump the mixer bowl's contents on a piece of plastic wrap. After that, collect the dough together. And make sure to press it into a round disk. After that, wrap in saran wrap. And be sure to chill it for approximately an hour or up to two days.
  • When it is ready to roll, make sure to remove the dough from the refrigerator. Afterward, let it soften on the counter.
  • After that, ensure to roll the dough between two pieces of wax paper. Doing this will stop it from becoming sticky.
  • Then, ensure to transfer the dough to the tart pan.
  • Make sure to wrap the pan loosely in plastic. Keep in mind that you must chill it for about thirty minutes.
  • Next, ensure to preheat your oven to 375 degrees Fahrenheit.
  • Afterward, ensure to line the chilled dough with some aluminum foil or parchment paper. With that, be sure to fill the inside with pie weights. And make sure to bake till the edges start to brown. Likewise, till the crust's middle is golden.
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