Pate Sucree

Step 1

Place the very soft butter in the bowl of your mixer with the Icing Sugar. Cream with the paddle attachment until smooth; about 2 minutes on medium speed.

Step 2

Add in the whisked Egg and Almond Meal. Mix on low speed until combined.

Step 3

Slowly mix in the Flour and Salt, stopping as soon as a rough dough comes together (see note 1).

Step 4

Transfer the pastry dough over a large sheet of baking paper and assemble it into a ball. Gently flatten the ball into a disk using your hands and do the "fraisage" (see note 2).

Step 5

Cover with a second sheet of baking paper and roll to a thickness of about 4mm (1/8 inch) with a rolling pin (see note 3). Place in the fridge to chill for at least 1 hour, or up to 24 hours.

Step 6

Take the pastry out of the fridge and leave it to come back to room temperature for about 5 minutes.

Step 7

Remove the baking paper sheets (see note 4) and transfer the pastry over the tart pan.

Step 8

Gently slide the pastry along the edges of the pan until it touches the bottom. Press it tightly against the bottom and edges of the pan (but without breaking it) to remove any air pockets. There should be no gaps between the pastry and the pan.

Step 9

Remove any excess dough using the rolling pin and/or a small paring knife (see note 5). Use any excess pastry to patch up holes, cracks or irregularities if needed.

Step 10

Place in the fridge to chill and rest for at least 1 hour, or up to 24 hours.

Step 11

Dock the pastry (poke the bottom with a fork). Preheat your oven on 160'C/325'F and place the pastry in the freezer in the meantime.

Step 12

To par-bake: bake for 15 to 20 minutes or until the bottom feels dry to the touch. Add the filling and finish baking.To fully blind-bake: bake for 40 to 45 minutes, or until lightly golden. Leave to cool down completely before adding your choice of filling.