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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
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