Sweet Tarte Dough (Pâte sucrée)
- Gus resaurant
- Sep 9, 2023
- 1 min read
Ingredients:
Tart dough
- 250 g. all-purpose flour
- 100 g. sugar
- 1 pinch of salt
- 115 g. butter in cube
- 1 eggs
- 5 ml vanilla extract
- In a food processor fitted with a blade, combine the flour, sugar and salt, pulse.
- Add the butter and pulse for a few seconds until you get a sandy texture.
- Add one of the eggs and the vanilla and mix.
- Remove from processor. create to balls, and squeeze them in your hand until they come together. wrap in plastic wrap (Saran wrap, or an equivalent) and let rest in a refrigeration for at least 2 hours before using. It can last in the fridge for at least a week, in a freezer until the change of seasons.
- Roll dough into a roll slightly larger than the tart shell and fit it into place. Refrigerate again for at least two hours before blind baking.
