Tart Dough (Pâte Sucrée)
Tart dough, also known as pate sucree, is a classic French pastry dough used as a base for sweet tarts and pastries. It is a rich and buttery dough that is easy to work with and produces a tender and crumbly texture.
- 1 egg
- 1 egg yolk
- 125 g room temperature butter
- ½ vanilla bean pod or a teaspoon of vanilla sugar
- 90 g powdered sugar
- 250 g AP flour
- Directions:
In a mixing bowl, cream together the butter, vanilla, and powdered sugar.
Add in the eggs and mix until well combined.
Gradually add in the flour and mix until the dough comes together.
Wrap the dough in plastic and chill in the fridge for at least 1 hour before use, but preferably overnight.
When ready to use, roll out the dough on a floured surface and use as desired.