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Charlotte Tanaka's Pate Sucree (Sweet Dough)

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This is delicate sweet dough for tarts and pies.


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servings:
Makes 2 9" pies/tarts

servings:
Makes 2 9" pies/tarts
servings:
Makes 2 9" pies/tarts

Ingredients

  • 5 1/2 c flour
  • 1 lb unsalted butter, diced and chilled
  • 1 c brown sugar
  • 1 c sugar
  • 2 eggs
  • vanilla
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directions

Combine flour, butter, brown sugar and sugar until it looks like a coarse meal. The butter will look like small peas. Add eggs one at a time and vanilla. Do not over mix.

Divide mixture into two portions. It will be loose and not a dough at this point. Wrap each portion in plastic. Wrap a second layer of plastic wrap and flatten with rolling pin, rolling until the mixture is flat and pressed into the corners of the wrap.

Refrigerate for at least two hours.

Remove from the refrigerator and let rest for 20 minutes. Roll dough out on a floured surface until it is about a 12" circle. Roll sheet onto a dowl then roll over pie or tart pan. Lightly press into crease of the pan. Take a fork and prick the bottom and sides. Freeze for about 15 minutes.

Preheat oven to 400*. Pre-bake pie shell with weights for about 10 minutes. Remove from oven, remove weights and let cool. This shell is not completely baked, it is prebaked.


Recipe Notes

Edit note

Cookie Variation: Add 1 c crushed pistachios 2 c dried blueberries Roll into 2" cylinders. Freeze for two hours. Slice into 1/4" slices. Bake at 350*.


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