Pies and Tarts

Name: How to Make PÂTE SUCRÉE Pastry
Prep time: 10 min
Total time: 1 h 10 min
Yield: 20 tarts
Ingredients: 2 ½ cups all-purpose flour; 3 Tablespoons granulated sugar; 1 cup unsalted butter, cold, cut into small pieces; 2 large egg yolks; 1 teaspoon vanilla bean paste or vanilla extract; ¼ cup ice water, as necessary

Caramelized Prune Plum Frangipane Galette

By Denise Pare-Watson

Prune Plums are tasty blue and purple plums with a green flesh. These flavourful plums are in season right now in the Okanagan and there are so many ways to use them. In this post, I am sharing a Caramelized Prune Plum Frangipane Galette recipe that has a unique caramelized plum filling that you will enjoy trying. Roasting the plums transforms the flesh into a pretty rose colour and a distinct fragrant flavour. I have developed this recipe to include almonds, caramel and vanilla bean extract, all of which pair extremely well with plums.

Plums are also noted for their health benefits: they are low calorie and contain over 15 vitamins and minerals, in addition to dietary fibre and antioxidants, which are helpful in reducing inflammation and controlling blood sugar. Examples of sweet dishes plums can be used in are a plum paste (delicious with cheese) or as a filling in pastry; in a confiture, tart or cake or plum kuchen, to name a few. Examples of savoury dishes are perogies with plum filling, pork tenderloin with plum sauce, and plum chutney.

Caramelized Prune Plum Frangipane Galette

Galettes are a great way to start experimenting with pastry because they do not require the precise care that is taken with a tart or pie shell. They are free-form pies, rustic in nature and delicious. Give it a try!

Caramelized Prune Plum Frangipane Galette

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How to Make Pâte Sucrée Pastry

By Denise Pare-Watson

Pâte Sucrée is a tender dough enriched with egg yolk. It is excellent for recipes such as Sour (Tart) Cherry Pie or The Ultimate Canadian Maple Butter Tarts. The dough can be quickly made in a food processor or it can be easily made by hand. It can be used after one-hour of chilling or refrigerated for up to three days. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use within one month. Pâte Brisée is another great option for pies and tarts. You can find the recipe for Pâte Brisée here.

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Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

HOW TO MAKE PÂTE SUCRÉE PASTRY

YIELD: 20 – 3-inch tarts or 30 – 36 mini tarts

CHEF TIP: In order to extend the shelf life of the dough, I use a vacuum sealer to store and freeze the dough. Using this system eliminates air pockets and the possibility of freezer burn. This process will extend the life of the dough – use it within six months.

NOTE: I often make a combination of different tart sizes to have available for different events. The following recipe for the pâte sucrée dough will make 8 – 3-inch tarts as well as 24 mini (2 inches) tartlets for bite-size treats.

INGREDIENTS:

2 ½ cups all-purpose flour
3 Tablespoons granulated sugar
1 cup unsalted butter, cold, cut into small pieces
2 large egg yolks
1 teaspoon vanilla bean paste or vanilla extract
¼ cup ice water, as necessary

METHOD:

In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
In a smaller bowl, combine the egg yolks and vanilla bean paste.
With the food processor running, pour the egg yolk mixture in through the feed tube.
Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
Refrigerate the dough for one hour before use.

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

Here is a visual step-by-step procedure “How to Make Pâte Sucrée Pastry”:

Pate Sucree ingredients

Pate Sucree dough

Pate Sucree Dough wrapped and ready for chilling

Pate Sucree can be used for pies and tarts

Pate Sucree used for Sour (Tart) Cherry Pie

How to Make PÂTE SUCRÉE Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 20 tarts

Pâte Sucrée is a tender dough enriched with egg yolk. The dough can be quickly made in a food processor or it can be easily made by hand. It is perfect for Sour (Tart) Cherry Pie or Ultimate Canadian Maple Butter Tarts.

Ingredients

2 ½ cups all-purpose flour
3 Tablespoons granulated sugar
1 cup unsalted butter, cold, cut into small pieces
2 large egg yolks
1 teaspoon vanilla bean paste or vanilla extract
¼ cup ice water, as necessary

Instructions

In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
In a smaller bowl, combine the egg yolks and vanilla bean paste.
With the food processor running, pour the egg yolk mixture in through the feed tube.
Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
Refrigerate the dough for one hour before use.

Notes

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

For more details and step-by-step photographs, please refer to the original post: https://urbnspice.com/my-recipes/make-pate-sucree-pastry/

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Courses Dessert

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Butter
Oven Temperature Accuracy
Vanilla Extract
__________

You Might Also Enjoy:

Learn How to Make Pate Brisee

My Mom’s French Canadian Tourtiere

The Ultimate Canadian Maple Butter Tarts

If you try my technique for How to Make Pâte Sucrée Pastry, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

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PÂTE BRISÉE – Classic French Pie and Tart Pastry

By Denise Pare-Watson

Learn How to Make PÂTE BRISÉE: a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere. As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

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How to Make PÂTE BRISÉE

YIELD: 2 – 9” Pie crusts, or two 9.5 to 10” tart shells, Or one 9” covered pie crust)

INGREDIENTS

1 ½ cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
½ cup unsalted butter, chilled and cut into small pieces
¼ cup vegetable shortening, chilled and cut into small pieces
1/3 cup plus 1 tablespoon ice water

METHOD:

Mix together the all-purpose flour, sugar and salt.
Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
Then add 1/4 cup solid vegetable shortening
Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Pate Brisee dough is a perfect pastry choice to make Australian Meat Pies

Here is a visual step-by-step procedure How To Make Pâte Brisée:

Pate Brisee Ingredients

Cutting butter into the flour | urbnspice.com

Cutting the chunks of butter and lard into the flour until there are pea-sized pieces

The ice water is added to the Pate Brisee Dough

Pate Brisee Dough Wrapped | urbnspice.com

Pate Brisee Dough Wrapped and ready for the refrigerator for at least one hour

Pate Brisee Pastry showing its characteristic flaky texture

PÂTE BRISÉE – Classic French Pie and Tart Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 two crust pie

PÂTE BRISÉE is a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere. As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.