Tart Dough (Pâte Sucrée)

Hey my dudes!

Have you ever wanted to make a tart from scratch, but were intimidated by the thought of making the tart dough? Fear not! I have a great recipe for you that is easy, quick, and tastes delicious. The French call this dough “pâte sucrée” which translates to “sweet pastry dough,” and it is perfect for making tart shells. Tarts are one of the most versatile desserts out there, tarts can be filled with just about anything. But the perfect tart starts with the perfect tart dough

The key to a good tart dough

The key to a good tart dough is not to overwork it and let it rest. Just as soon as all your ingredients are together and streak free, stop mixing. When the dough is overworked, gluten develops and becomes tough. The more the dough is worked, the more gluten develops, which can make the dough hard to roll out and difficult to handle. Additionally, overworking the dough can cause it to shrink excessively during baking, resulting in a misshapen and uneven crust.

Let the dough rest

It is important to let tart dough rest for several reasons. Firstly, resting the dough allows the gluten to relax, which makes it easier to roll out and shape without the risk of overworking the dough. This is especially important for tart dough, as it tends to be more delicate than other types of dough.

Letting the dough rest also allows it to fully hydrate. When you first mix together the ingredients for the dough, the flour may not have absorbed all of the liquid yet. Allowing the dough to rest gives the flour time to fully hydrate, resulting in a smoother, more cohesive dough.

Finally, resting the dough can improve its flavor and texture. As the dough sits, the enzymes in the flour break down starches into simple sugars, which can contribute to a more complex flavor. Resting the dough can also make it easier to roll out to the desired thickness, resulting in a more even bake and a better overall texture.

Tips for Lining a Tart Shell

Once your dough has chilled, it’s time to roll it out and line your tart shell. Here are some tips for success:

Work quickly: Tart dough is full of butter, so it can become annoying and difficult if it warms up too much. You don’t need to stress, but don’t walk away and do something else in the middle of rolling out.

Flour liberally: Sprinkle flour on your work surface and rolling pin as needed to prevent the dough from sticking.

Use quarters method: Our favorite method is to fold the dough into quarters and move it onto the pan. This provides less rips and better control. Once the form is covered, drape the edges more inside the pan. Trim off the excess dough and save the scraps for patching or a rainy day.

How to Parbake Tart Dough

Parbaking your tart dough is important to ensure it stays crisp, especially when the filling is wet or custardy. Here’s how to do it:

Preheat your oven to 350°F (175°C).

Once the tart shell is lined, prick the bottom with a fork. This will prevent air pockets from forming.

Line the tart shell with parchment paper and fill it with pie weights, dried beans, or rice (note that once baked you will not be able to use the rice or bean for eating. However you can reuse the rice or beans many many times as baking weights. Ive been using the same beans for 5 years now)

Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-10 minutes, or until the crust is golden brown.

Making tart dough (pâte sucrée) doesn’t have to be difficult. Just remember to work quickly, use the quarters method for lining your tart shell, and parbake the crust for the best results. Happy baking!