Sweet Tart Crust (Pâte Brisée Sucrée)
Easy to make and deli­cious. Use it with any sweet tart.
Serv­ings Prep Time
1tart 15min­utes
Pas­sive Time
30min­utes
Serv­ings Prep Time
1tart 15min­utes
Pas­sive Time
30min­utes
Ingre­di­ents
Instruc­tions
  1. Melt the salt by putting it in 3 table­spoons of luke­warm water.
  2. Sift the flour with a strain­er, and make a well (see pic­ture). Add the but­ter in small pieces in the mid­dle of the well, and mix with the tip of your fin­gers.
  3. Make a well again, add the water with the salt, the sug­ar and the egg yolk. Mix again using your hands, mak­ing sure the but­ter is well incor­po­rat­ed into the dough.
  4. Make a ball with the dough. Wrap it in plas­tic wrap. Put it in the fridge for a min­i­mum of 30 min­utes before using it.
  5. When you are ready to use it, roll it out to fit your tart pan using a rolling pin.
Recipe Notes

You can make the dough the day before and leave it in the fridge overnight. When you are ready to use it, take it out of the fridge in advance so it isn’t too cold when you roll it out.

Sift­ing the flour is best, but it is not a neces­si­ty, so do not wor­ry if you can’t sift the flour.

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Sum­ma­ry
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Recipe Name
Sweet Tart Crust
Author Name
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