Sweet Tart Shell
also called pâte sucrée · pate sucree · sweet shortcrust · tart crust · blind-baked shell
- Bakery
- Dim Sum Counter
- Panadería
- serves 8
- recipe says 2 hr 25 min
- Pastry & Doughs
Three ways to read this recipe
The table
| 1/2 cup(113 g; softened)unsalted butter | cream the butter and sugar | beat in the yolk | work in the flours, just to clumps | press into a disc, chill 1 hour | roll out, line the pan, chill 30 min | blind bake 350°F (175°C) 20 min, weights out, 12 min more |
| 1/2 cup(60 g)powdered sugar | ||||||
| 1/4 tsp(1.5 g)fine sea salt | ||||||
| 1 large(18 g)egg yolk | ||||||
| 1 tsp(5 mL)vanilla extract | ||||||
| 1 1/4 cups(160 g)all-purpose flour | ||||||
| 1/4 cup(25 g)almond flour | ||||||
| 2 Tbs(16 g)flour for the board | ||||||
| 2 cups(pie weights)dried beans | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1cream the butter and sugar
2beat in the yolk
goes in with what step 1 made
3work in the flours, just to clumps
goes in with what step 2 made
5roll out, line the pan, chill 30 min
goes in with what step 4 made
6blind bake 350°F (175°C) 20 min, weights out, 12 min more
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 2 min3 of 6 steps give no time
- Needs you
- none given
- If you get it wrong
- Narrow — a warm dough shrinks down the sides of the pan as it bakes, and there is no pressing it back up
cream the butter and sugar
not timedfrom the start
beat in the yolk
not timedfrom the start
work in the flours, just to clumps
not timedfrom the start
press into a disc, chill 1 hour
1 hrwalk awayfrom the start
roll out, line the pan, chill 30 min
30 minwalk away1 hr in
blind bake 350°F (175°C) 20 min, weights out, 12 min more
32 minwalk away1 hr 30 min in
- you can walk away
- never timed
You'll need 9-in tart pan · oven
Goes with
See how it is written
>> title: Sweet Tart Shell
>> category: Pastry & Doughs
>> tags: pastry, tart, butter, dough, oven
>> counters: Bakery, Dim Sum Counter, Panadería
>> aka: pâte sucrée, pate sucree, sweet shortcrust, tart crust, blind-baked shell
>> pairs-with: pastry-cream, lemon-curd
>> servings: 8
>> time: 2 hr 25 min
>> slack: narrow — a warm dough shrinks down the sides of the pan as it bakes, and there is no pressing it back up
>> step: cream the butter and sugar
Cream @unsalted butter{1/2%cup}(113 g; softened) with @powdered sugar{1/2%cup}(60 g) and @fine sea salt{1/4%tsp}(1.5 g).
>> step: beat in the yolk
Beat @egg yolk{1%large}(18 g) and @vanilla extract{1%tsp}(5 mL) into @&(~1)creamed butter{}.
>> step: work in the flours, just to clumps
Work @all-purpose flour{1 1/4%cup}(160 g) and @almond flour{1/4%cup}(25 g) into @&(~1)yolk mixture{} just until it clumps.
>> step: press into a disc, chill 1 hour
Press @&(~1)dough{} into a disc, wrap, and ~chill{60%min}.
>> step: roll out, line the pan, chill 30 min
Roll @&(~1)chilled dough{} out on a board dusted with @flour for the board{2%Tbs}(16 g), line a #9-in tart pan{}, and ~chill{30%min}.
>> step: blind bake 350°F (175°C) 20 min, weights out, 12 min more
Line @&(~1)tart shell{} with parchment and @dried beans{2%cup}(pie weights), ~bake{20%min} in a 350°F (175°C) #oven{}, then lift the beans out and ~bake{12%min} more.