Skip to main content

Sweet Tart Crust

Welcome back! 
Today, we have another crust recipe: this time for sweet tarts! When making our Fruit Tart, we came across two distinct ways to prepare the crust: one being a pate sablée, the other being a pate sucrée. Pate sablée involves forming more of a crumble with diced cold butter mixed with flour while pate sucrée is made by creaming softened butter with sugar. Since it seemed that either was acceptable for our tarts and our previous Pie Crust recipe used a pate sablée, we decided to go for a pate sucrée this time.

Sweet Tart Crust


Makes a 10" crust

Ingredients:

  • 90 grams unsalted butter, softened
  • 20 grams sugar
  • 35 grams powdered sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 20 grams almond flour
  • 150 grams all-purpose flour
You could also use only sugar or only powdered sugar, just be sure to use 55 grams total.

Directions:

  1. In a bowl, cream the butter with sugar, powdered sugar, and salt until light and fluffy.
  2. Mix in the egg.
  3. Add in the almond flour and sifted flour and mix.
  4. Shape into a rough disk and cover with plastic wrap. Keep in the fridge for at least 30 minutes.
  5. Take it out and roll it flat.
  6. Place in a well greased tart pan and poke holes on the bottom. Put in the fridge for at least 30 minutes.
  7. Take the crust out, cover with pie weights, and bake at 375°F for 20 minutes. This will partially bake the crust.
  8. To fully bake the crust: remove the pie weights, cover the edge, and bake for 5-10 more minutes, still at 375°F. 
  9. Chill until needed.
This crust recipe works well for any tart desserts, of which we have a rather large variety. Of course, you can still use our other Pie Crust recipe, but now you have two different crust techniques at your disposal depending on whether you want your crust to be more flaky, as in the other recipe, or more cookie-like, as in this one.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Instant Pot Leg of Lamb

Welcome back!  Today, we have another lamb recipe, this time for a different cut. It has the similar lamb flavor and also features the key ingredient of rosemary, but this recipe works nicely as a stew, so it's rather different from the other two. Fun fact, Greece is the top consumer of sheep meet per capita in the world, which makes sense as lamb is a common Mediterranean meat. Rosemary also originates from the Mediterranean, so it's a perfect combination!  Instant Pot Leg of Lamb Makes 4 servings Ingredients: 4-5 pounds lamb leg (boneless) 1 onion, chopped 4 cloves garlic, minced 2 tablespoons olive oil 3 sprigs of rosemary and thyme, chopped Salt and pepper to taste 1 1/2 cup total of chicken stock and/or water (we used 1 cup chicken stock and 1/2 cup dry white wine) Other vegetables: potatoes, carrots, zucchini 2 tablespoons cornstarch A little water Directions: Dry the lamb with a paper towel. Then, tie it with some twine to keep everything together Season the lamb by rub...
Post a Comment
Read more