Review/Rate this Recipe Save to MyRecipes Rating:

Title: Pate Sucree (Sweet Short Pastry)
Yield: 6 Servings

Ingredients

      1 c  All-purpose flour
      2 tb Granulated sugar
    1/2 ts Salt
      6 tb Butter - (3/4 stick);
           -softened
      1    Egg yolk
    1/2 ts Vanilla
      1 tb Water

Instructions

Mix flour, sugar and salt in medium bowl. Cut in butter with pastry cutter
or quickly with fingers until flour resembles coarse bread crumbs.
Make well in center; add egg yolk, vanilla and water. Stir with fork or
fingers until dry ingredients are moistened.
Gather dough into rough ball. Place on smooth work surface and push small
portions against surface with heel of hand to thoroughly blend ingredients.
Scrape dough back into ball, wrap in plastic wrap and refrigerate for 30
minutes.
Place dough on lightly floured surface. Flatten into disk, cut into 6
wedges and form each into ball.
For each tart, flatten ball slightly with rolling pin, then roll out
1/8-inch thick and at least 2 inches larger than tart pan diameter.
Loosely roll dough around rolling pin, then unroll over 3-inch tart pan.
While lifting edge of dough with one hand, press into bottom of pan with
fingers of other hand. Cut off excess dough by firmly rolling pin across
top of pan. Press dough against sides of pan with fingers, keeping top
edge even with rim of pan. Pierce base of shell several times with tines
of fork to prevent air bubbles from forming during baking. Chill shells 15
minutes or until firm.
Preheat oven to 425 degrees.
For each tart shell, fold square parchment paper into narrow triangle.
Trim to make round 2 inches larger than pan diameter. Unfold and place
over dough, pressing into edges of pan. Fill 3/4 full with pie weights or
dried beans.
Bake for 10 minutes, then reduce heat to 375 degrees and continue baking
about 5 minutes or until pastry is lightly browned. Remove paper and
weights. Continue baking 8 to 10 minutes, until shell is browned. Let
cool slightly on wire rack, then remove pan rings and let cool completely.
Fill as desired.
Yield: 6 (3-inch) shells.

Recipe Source:
St. Louis Post-Dispatch - 11-23-1998
By Joan Drake

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Reviews