Tuesday, July 24, 2012

Pate Sucree

Want to make a tart? Well then, lets make some Pate Sucree pastry! It is used to make fruit tart cases and is easier to work with than Pate Sablee. You can make the dough in advance and can be keep in the fridge for several days or frozen for up to 3 weeks. I got this recipe from Michel Roux's book Pastry and it really is a great book. It has really helped me with my pastry skills.


250g Plain flour
100g unsalted butter
100g icing sugar
2 egg yolks
Pinch of salt


Rolling pin
20cm pastry ring
Baking tray

Makes 520g-You should need 280g for this particular recipe, I kept the leftover for another case.

First thing to do is place your flour on the work surface, make a well and put the butter, icing sugar and salt in it. Start to work the butter and sugar between your finger tips.

When it is a sort of crumby consistency add the egg yolks. Pull in the flour around the edges gradually till everything comes together.

When it seems to get dough like make it into a ball and kneed it 4-5 times with the palm of your hand. Only do it so it is looking smooth.

Get it back into a ball, cover with cling film and put in the fridge for about 2 hours.

When your ready to take it out, dust your baking tray with a little flour, roll it out to about 3mm thick, and line your pastry case. I use a tip that I got from Mary Berry's book, turn the outsides of the pastry in, and then place your flan ring on top, and pull it back out.

Once you have carefully peeled the pastry back to fit the ring, put it in the fridge for at least 20 minutes to chill. About 15 minutes before taking out preheat your oven to gas mark 4/180°C

When you are ready to use it, prick the bottom with a fork a few times and then lay some grease proof paper on it. Add your baking beans and put in the oven for 15 minutes.
After this time, remove the baking beans and place back in the oven for another 15 minutes to brown off.
When done take out of the oven and leave to cool for 5 or so minutes. Then trim the edges. When cooled for a few more minutes so it is only slightly warm, remove it from the ring and then leave to fully cool.

And now it is ready to use for your tarts! I am still trying to improve my pastry but I think I am getting there.