French Pâte Brisée Sucrée is a simple to makes sweet dough for tarts and other desserts!
Our Culinary Journey in the country of France continues~ we started it off with a classic crêpes recipe French Pâte à Crêpes recipe. Then, we held onto 8-10 of them and made a French Gâteau de Crêpes à la Florentine, and last week made some traditional French Crème Fraîche which we needed for the amazing French Potage Saint-Germain soup!
French Pâte Brisée Sucrée is the fancy french name for a Sweet Tart Dough that makes a mouth-watering pastry crust. We needed this recipe to be able to make our dessert next week for the finally of our Culinary Journey in France. I mean how can you visit France without making a beautiful pastry. . . it just can’t be done!
French Pâte Brisée Sucrée is really so simple to make. . .
Just use a pastry cutter to cut in the butter and shortening or you can also slice through it with two knifes to achieve the coarse meal look that we are after. Next, is to sprinkle the water 1 tablespoon at a time over dough and cut in. . .
Turn it out onto to a lightly floured counter and knead 2-3 times just until it comes together and form the dough into a disk, cover air tight with plastic wrap, and refrigerate for at least 2 hours but preferable over night!
Blind bake crust with pie weights or dried beans. . .
French Pâte Brisée Sucrée is going to be essential in our French Lemon Tart that is coming next week!
I hope your Wednesday is lovely!
Much Love and Peace~
- 2 cups all purpose flour
- ½ teaspoon sea salt
- 4 tablespoons sugar
- 8 tablespoon cold unsalted butter, cut into small pieces
- 3 tablespoons shortening, chilled and cut into small pieces
- 5 tablespoons ice water
- In a large mixing bowl combine flour, sea salt, and sugar; mix to combine.
- Cut in butter 5-6 pieces at a time with a pastry cutter or by using two knifes, add shortening in the same way; will resemble coarse meal.
- Sprinkle 1 tablespoon water over dough and mix with pastry cutter.
- Repeat until all water is incorporated and dough just begins to come together.
- Lightly dust counter with flour, turn out dough, and gently knead 2-3 times until it forms a ball.
- Flatten the dough to a ½-inch thick disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove dough from plastic wrap, sprinkle both sides with flour and roll into a circle approximately ⅛-inch thick and 2-inches larger than the diameter of the pan.
- Carefully lay the rolled-out dough over the a rolling pin and position in the center of an 8-11 inch tart pan, gently fit to pan without stretching the dough.
- Fold the excess dough over the inside edge of the pan so the sides are slightly thicker, press the dough up and over the the rip of the pan, run rolling pin over the top of the pan to trim off excess dough.
- Place the pan in the fridge and chill for 1 hour before filling and baking or baking blind.
- To blind bake: pick bottom of chilled unbaked tart shell, pick approx ½ inch apart.
- Line dough a sheet of aluminum foil and press to edges, fill with an even layer of dried beans or pie weights.
- Bake 400 degrees F for 8 minutes, carefully remove foil with beans or weights.
- Make some additional pricks with fork and bake 5-7 minutes more or until crust is lightly browned.
- Remove from oven and cool to room temperature then fill.