I wanted to post my favorite recipe for a sweet tart crust (“pâte brisée sucrée”) so you can refer to it whenever you make a sweet tart. It tastes so much better than any pie crust you might find in a store. Once you try it, you will never want to buy a pie crust again! The recipe is by Jean-François Mallet (Simplissime Desserts). It does not take much time and it is easy to make!
| Prep Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
tart
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- 1 Egg Yolk
- 9 oz. All purpose flour (250g)
- 4 1/2 oz. butter (125g)
- 2 ounces granulated sugar (50g)
- 1 pinch salt
- 3 tbsp Lukewarm water (5cl)
Ingredients
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- Melt the salt by putting it in 3 tablespoons of lukewarm water.
- 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.
- 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.
- 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.
- When you are ready to use it, roll it out to fit your tart pan using a rolling pin.
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.
This tart crust really makes sweet tarts even more delicious, It is so worth it to put in the extra time to make homemade French tart crust. Enjoy!
Bon Appétit!
French Mom
Bravo ‼️‼️
Merci!
Bravo