Beurre Gautier
Beurre Gautier
Giclee Print

Buy at





 Stonewall Kitchen, LLC
Shop Barefoot
Contessa Pantry

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Pie Crusts

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Sweet Tart Dough (Pâte Sucrée)



SSB w/ S/H @ $22.95 + $5.95 (SC500 + SS Carafe + SS Mug + 1 lb.) 

“Of course you can buy a ready-made pie shell,
but it’s a shame not to have the know-how yourself.”

- Julia Child, in "Julia's Kitchen Wisdom"

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise! 


[Flag Campaign icon]






Baking with Julia:
Sift, Knead, Flute,
Flour and Savor the
Joys of Baking with
America's Best...

based on the PBS
series hosted by
Julia Child "A world class course in baking"










Brioche and Fruit Tart Patisserie Outside in a Garden with Geraniums and Lupins, France
Brioche and Fruit Tart Patisserie Outside in a Garden with
Geraniums and Lupins, France
Photographic Print

Busselle, Michael
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Desserts in Patisserie Window, Paris, France
Desserts in Patisserie Window, Paris, France
Photographic Print

Engelbrecht, Lisa...
Buy at


La Belle Cuisine


Sweet Tart Dough (Pâte Sucrée)

Paris Sweets: Great Desserts
from the City's Best Pastry Shops

By Dorie Greenspan, 2002, Broadway Books/Random House

Makes enough for three 9-inch (24-cm) crusts

“This is a classic sweet tart dough, the one pastry chefs learn as apprentices. It
is really a cookie dough – in fact, it is used as the base of the Orange Galettes
[recipe included in cookbook] and it is perfect with any sweet tart, whether the filling is fruit, ganache, or custard.
The easiest way to make this dough is in a large-capacity food processor, although
it can be made quickly in a mixer fitted with the paddle attachment. Whichever method you choose, just make certain to go easy on the dough – its lovely texture depends on your not overworking the flour. Finally, as you’ll see, this is a large recipe – enough for three crusts. With a dough like this, the texture is always
better if you make a large batch, so it’s best not to cut the proportions; rather,
make the full recipe and freeze the dough you don’t need at the moment: Frozen
tart dough is always a good thing to have on hand.”

2 1/2 sticks (10 ounces; 290 grams)
unsalted butter, at room temperature
1 1/2 cups (150 grams) confectioners’
sugar, sifted
Lightly packed 1/2 cup (2 1/4 ounces; 70 grams)
ground blanched almonds
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 1/2 cups flour (490 grams)
all-purpose flour

1. To make the dough: Place the butter in the work bowl of a food processor fitted with the metal blade and process, scraping down the
sides of the bowl as needed, until creamy. Add the confectioners’ sugar
and process to blend well. Add the ground almonds, salt, and vanilla and
continue to process until smooth, scraping the bowl as necessary. Lightly
stir the eggs together with a fork and, with the machine running, add them
to the work bowl; process for a few seconds to blend. Finally, add the
flour and pulse until the mixture just starts to come together. When the
dough forms moist curds and clumps and then starts to form a ball, stop!
You don’t want to overwork it. The dough will be very soft, and that’s
just as it should be. (If you want to make the dough in a mixer, use the
paddle attachment. First beat the butter until it is smooth, then add the
remaining ingredients in the order given above. Just be careful when
you add the flour – you must stop mixing as soon as the flour is
2. Gather the dough into a ball and divide it into 3 pieces. Gently press
each piece into a disk and wrap each disk in plastic. Allow the dough
to rest in the refrigerator for at least 4 hours, or for up to 2 days,
before rolling and baking. (The dough can be wrapped airtight and
frozen for up to a month.)
3. To roll and bake tart crusts: For each tart, butter the right-sized tart
pan and place it on a parchment-lined baking sheet. If you are making
more than one tart, work with one piece of dough at a time.
4. What makes this dough so delicious – lots of butter – also makes it a
little difficult to roll. The easiest way to work with pâte sucrée is to
roll it out between sheets of plastic wrap. Just flatten a large piece
of plastic wrap against the counter and roll the dough between that
and another piece of plastic. Turn the dough over often so that you
can roll it out on both sides, and as you’re rolling, make sure to lift
the sheets of plastic several times so that they don’t crease and get
rolled into the dough. (If the dough becomes too soft, just slip it, still
between plastic, onto a baking sheet and pop it into the fridge for a
few minutes.) Remove one sheet of plastic and center the dough
(exposed side down) over the tart pan. Press the dough against the
bottom of the pan and up the sides, remove the top sheet of plastic
wrap, and roll your rolling pin across the rim of the pan to cut off
the excess. If the dough cracks or splits while you’re working, don’t
worry  – you can patch the cracks with leftover dough (moisten the
edges to “glue” them into place). Just be careful not to stretch the
dough in the pan (what you stretch now will shrink later). Chill for at
least 30 minutes in the refrigerator. (Repeat with the remaining dough,
if necessary.)
5. When you are ready to bake the crust(s), preheat the oven to 350
degrees F (180 degrees C). Line the crust with a circle of parchment
paper or foil and fill with dried beans or rice.
6. Bake the crust (or crusts) for 20 to 25 minutes, or just until very lightly colored. If the crust needs to be fully baked, remove the parchment
and beans and bake the crust for another 3 to 5 minutes, or until
golden. Transfer to a rack to cool.

Keeping: Wrapped airtight, the dough can be kept in the refrigerator for up
to 2 days or frozen for a month. Frozen disks of dough take 45 to 60 minutes
at average room temperature to reach a good rolling-out consistency. Baked
crusts can be kept uncovered at room temperature for about 8 hours.

Featured Archive Recipes:
Basic Pie Crust Recipes
Nancy Silverton's Pastry Techniques
and Sweet Tart Pastry

Cream Cheese Pastry

The Essentials!
Index - Pie Recipe Archives
Specialty Pastry Recipes
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 14, 2010.