This pate sucree recipe is another one taken from my favourite pastry chef, Michel Roux. His pastry never fails. Pate sucree is a sweet pastry which uses egg to bind it together. It is similar to pate sablee, but it is much less crumbly and is a good choice for larger tarts for afternoon tea.
The size of the egg does make a difference. Medium eggs work best. With larger eggs, sometimes this pastry comes out a little too moist, but I just add a little more flour and it works out just fine. In his recipe, Michel Roux suggests using an egg at room temperature. I have never done this, since I keep my eggs in the fridge. And again, my pastry works every time.
This pastry needs to rest for an hour in the fridge before you use it. It really does make a difference if you do this. It firms up and it's much easier to roll out.
This pate sucree recipe makes just the right amount for a 7 inch tart with the pastry being 2-3 mm thick, which is perfect for a tart of this size. It makes a rigid tart case which you can either bake completely and then fill with a pastry cream, or you can blind bake it for a shorter time and then add your own filling to bake, such as with the Yorkshire Curd Tart.
You can buy 7 x 1 1/2 inch cake pans online from Head Cook here. It's well worth the investment.
If you wish to use a larger tart tin, I recommend doubling the quantity and then saving the rest of the pastry for another project. When I do this, I use the remaining pastry to make small tart cases which I then freeze so that they are ready to use.
Time: 20 minutes plus 1 hour resting
Quantity: Lines a 7" x 1" deep tart tin
or makes 12 mini tarts.
125g (3/4 cup) plain flour
50g (1/4 cup) butter
50g (1/3 cup) icing (powdered) sugar
pinch of salt
Plus 1 egg for glazing
If you are using this pate sucree recipe to bake a recipe from my site, then details for baking are given in the respective recipes.
However, if you are not, then these are the baking guidelines.
Once you have lined your tin with the pastry, prick the base all over with a fork.
Now line the pastry case with baking parchment or greaseproof paper and then pour in a layer of dried beans or chickpeas.
Bake in a pre-heated oven at 350 (gas mark 4), unless a different temperature is specified in the recipe. Bake for 15 minutes. Remove from the oven and remove the beans and the greaseproof paper.
Brush the pastry all over with a little beaten egg.
Return to the oven for a further 10-15 minutes until it is just golden.
Once it is cool, you can fill it with your chosen filling.
I prefer to blind bake my pastry before I fill it, because otherwise the pastry may be soggy and not cooked at the bottom. Also, it weighs the pastry down and stops it from puffing up and rising unevenly.
Follow the directions above to the point where you have brushed it with egg.
Return to the oven for 5 minutes.
Remove the tart from the oven and fill with your chosen filling and bake as long as the filling requires.