pastry dough recipe

Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it&#039;s an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2&quot; big.

Pâte Sucrée - French Sweet Tart Crust (pastry dough)

flour (, plain/all purpose)

6 1/2 tbsp soft icing sugar / powdered sugar (, sifted (Note 1))

tbsp almond meal / ground almonds ((Note 2))

tsp salt

/ 7 tbsp butter

Whisk together flour, icing sugar, salt and almond meal in a bowl.

Add butter. Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).

Add egg. Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.

Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8&quot; thick disc. Wrap with cling wrap and refrigerate for 30 minutes.

Tart dough:

Unwrap chilled dough. Place on a lightly floured work surface.

Roll out into a 32cm / 13" round (3mm / 1/8" thick).

Rolling out:

Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.

Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).

Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2&quot; - you can use any up to this size.

Chill pastry in tart tin for 30 minutes.

Line tart tin:

Preheat oven to 200°C / 390°F (180°C fan).

Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a &quot;X&quot; arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).

Baking:

Baking times for a Par Baked Tart to be used for tarts that are baked for &gt; 30 minutes once the filling is added into the cooked tart shell.

Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.

Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again). 

Par Baked Tart Crust:

Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for &lt; 25 minutes.

Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.

Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won&#039;t cook through in less than 25 minutes once filled.

Fully Cooked Tart Crust:

Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).

Make ahead up to 3 days, suitable for baking once filled.

Cool &amp; use

This truly Amazing Pastry Dough Recipe is a type of easy laminated dough made with sour cream that is a close relative to puff pastry requiring only two turns for a tender, flaky crust enclosing all sorts of goodies sweet and savory

Amazing Pastry Dough Recipe

unsalted butter

bread flour (245 grams)

table salt

baking powder

sour cream, cold (114 grams)

water

egg,

Cut the butter into about 3/4&quot; pieces.  Keep in the refrigerator until needed.  The butter needs to be very cold.

Place the dry ingredients in the bowl of a mixer fitted with the paddle attachment.  Mix briefly to combine.

Add the chunks of cold butter.  Mix on low to break the butter up but  keep it in large pieces.

Add the sour cream and mix to bring it together.  Add the water and mix to form large crumbs.

Pour the crumbs onto a work surface.  Push the crumbs together to form a block of dough.  Knead 3  or 4 times to smooth it out, keeping the butter in large pieces.

Press a rolling pin into the dough about 3 or 4 times several inches apart from top to bottom.  These &quot;hills and valleys&quot; will help roll out the dough more evenly,

Sprinkle the surface lightly with flour.  Roll the dough to about a 16&quot; x 8&quot; rectangle.  If the pastry begins to soften, chill it until firm.

Brush off any flour and fold the top and bottom to the center of the pastry, leaving a 1/2&quot; channel.

Fold the top over the bottom, creating a book like pastry.  Turn the pastry 90° with the fold to the right.

Lightly sprinkle the surface with flour and repeat the rolling and folding.  Wrap in plastic wrap and chill until cold through out, overnight or up to 3 days.

With the pastry parallel to the edge of the surface divide the pastry in half (approximately 300 grams).  Refrigerate 1/2 half of the pastry.

Roll 1/2 of the pastry into a 12 1/2&quot; x 12 1/2&quot; square.  With a 6&quot; round guide (a saucer or cake round is fine) cut 4 rounds out of the pastry.  Refrigerate. Repeat with the second half of the pastry.  Chilling it also.

Place one round in front of you and fill with 1/4 cup of filling of your choice.  Wet the edges of the pastry with water and bring the top over the filling matching the edges.  Seal with a fork.  Refrigerate.  Repeat for the other 4 rounds.

When ready to bake, preheat the oven to 375°F.  Place 4 cold pastries on a parchment lined baking sheet and brush them with the beaten egg.  Cut two vents in each pastry.

It is best to bake one sheet at a time for about 20 to 25 minutes until medium brown.  Refrigerate the second tray until baking.

Serve lukewarm or room temperature.  These reheat in the microwave for 20 seconds.

Store at room temperature uncovered for a day or two. Do not cover or they will become soggy.

For the half moon pastries

Roll one half of the dough into a 12 1/2&quot; x 14 1/2&quot; rectangle.  Trim to 12&quot; x 14&quot;. cut the 12&quot; side into 12&quot; x 6&quot; pieces.  Cross cut to 7&quot; x 6&quot;. You will have 4 pieces of pastry that are 7&quot;x 6&quot;.  Refrigerate.

Place 1/4 cup filling of your choice slightly below the middle of the pastry.  Wet the edges and bring the top of the pastry down over the filling making sure there is about 1/2&quot; without any filling round the 4 sides.  Using the tines of a fork, seal the crust all the way around.  Refrigerate.

When ready to bake preheat the oven to 375°F.  Place 4 pastries on two parchment lined baking sheets.  Brush with the beaten egg and cut 2 vents in each pastry.  Bake for 20 to 25 minutes until medium brown.  It is best to bake one tray at a time.  Refrigerate the second tray until bakiog.

Cool to luke warm .  Serve lukewarm or room temperature.  These reheat in the microwave for 20 seconds.

Rectanglar Turnovers

Very well explained with details about instructions (like butter must be very cold) instead of saying something like "cold butter" 
Gives clear emphasis on importance of detail

Awesome. Easy to follow directions and great results 
Thanks

Can this recipe be used for a cheese danish? I have a recipe,  but didn't care for the pastry.  This one looks really good.

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