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Pies

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:

  1. In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
  2. Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
  3. In a smaller bowl, combine the egg yolks and vanilla bean paste.
  4. With the food processor running, pour the egg yolk mixture in through the feed tube.
  5. 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.
  6. Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
  7. 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 | urbnspice.com

Pate Sucree ingredients

Pate Sucree dough | urbnspice.com

Pate Sucree dough

Pate Sucree Dough wrapped | urbnspice.com

Pate Sucree Dough wrapped and ready for chilling

Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

Pate Sucree used for Sour (Tart) Cherry Pie | urbnspice.com

Pate Sucree used for Sour (Tart) Cherry Pie

Pate Sucree can be used for pies | urbnspice.com
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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

  1. In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
  2. Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
  3. In a smaller bowl, combine the egg yolks and vanilla bean paste.
  4. With the food processor running, pour the egg yolk mixture in through the feed tube.
  5. 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.
  6. Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
  7. 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 Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My Recipes, Pastry, Pies and Tarts Tagged With: Pastry, Pies

How to Make a Sour (Tart) Cherry Pie

By Denise Pare-Watson

It is a beautiful thing to enjoy a slice of sour (tart) cherry pie. I live in the Okanagan, where I am fortunate to be able to find sour cherries at the local farmer’s markets. Sour cherries are not as easily available as the more popular sweet dark cherries. I buy as many sour cherries as I can while they are in season and freeze them in 1 ½ lb. bags. These packages are used in breakfast Danish, Black Forest Cake and Sour (Tart) Cherry Pie throughout the year.

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Sour (Tart) Cherry Pie | urbnspice.com

Sour (Tart) Cherry Pie

Professional bakers prefer sour (tart) cherries for pies, Danish, pastries, cakes or jams because sour cherries have a characteristic tartness and bright red colour.  They maintain their cherry flavour during baking or jam making processes.

Sweet cherries are more commonly available and are eaten fresh or they can be used in the making of cherry clafouti (a French baked custard dessert), cherry vanilla ice cream, or used in an unbaked summer fruit tart.   Sweet cherries do not hold up well to high heat cooking, and lose their colour and texture and quickly become mushy. It is important to understand the difference because the sugar requirements for each type of cherry are significantly different. Make sure the recipe you are using indicates whether you are to use sour (tart) or sweet cherries, otherwise the texture and sugar balance will not meet your expectations.Sour (Tart) Cherry Pie | urbnspice.com…

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Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Desserts and Sweets, My Recipes, Pastry, Pies and Tarts Tagged With: Cherries, Pies, Tarts

Easy to Make Decadent Dark Chocolate Tart

By Denise Pare-Watson

Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

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Plated Decadent Dark Chocolate Tart | urbnspice.com…

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Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Chocolate, Desserts and Sweets, My Recipes, Pies and Tarts Tagged With: Baking Techniques, Chocolate, Gluten Free Desserts, Pies, Tarts

Blueberry Sour Cream and Greek Yogurt Tarte

By Denise Pare-Watson

I enjoy berries of all kinds but one of my favourites is blueberry.  They are readily available fresh, frozen or dried. There are numerous ways to utilize blueberries in sweet or savoury dishes. The recipe that I will be sharing with you in this post is called Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping.  The filling is quick and easy to make using either fresh or frozen blueberries. This is one of my favourite tartes and I would recommend that you add it to your dessert repertoire.

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Blueberry Sour Cream and Greek Yogurt Tarte | urbnspice.com

Blueberry Sour Cream and Greek Yogurt Tarte

Blueberries have a unique flavour – sweet with a slightly acidic finish that is similar to a grape.  The anthocyanins in blueberries are linked to many health benefits; which may contribute to maintaining bone health; lowering blood pressure, preventing cancer; promoting healthy digestion due to the fibre; reducing the risk of heart disease; and even prevent wrinkles!  While I cannot guarantee that last claim, I do know that your family and guests will love this tarte.   Give it a try – you will not be disappointed….

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Digiprove sealCopyright secured by Digiprove © 2017-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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Filed Under: Gluten Free Recipes, My Recipes, Pies and Tarts, Refined Sugar Free Recipes Tagged With: Blueberries, Fruit, Gluten Free Desserts, Pies

Apple Cream Pie – The Pie That Stole My Husband’s Heart

By Denise Pare-Watson

Apple Cream Pie – The Pie That Stole My Husband’s Heart

Also Known as: “Better Than Beer Pie”

And Also: “Pie in a Bag”

This Apple Cream Pie has many names because there are many stories connected to it. The name that I like best is “The Pie That Stole My Husband’s Heart”. The first time I made it was for my guy over 40 years ago when we first started dating. Making this pie was a huge step for me because up until then, my attempts at pie crusts were marginally successful (you can read all about my adventures in pie crusts here).

Apple Cream Pie cooling | urbnspice.com

I am not one to give up easily, so I watched, I learned and I practiced at my Mom’s side. In time, I became fairly confident making this special recipe for my guy and his brothers who were busy working on their family farm. I may have stolen three hearts that day because the feedback about my pie was outstanding. They proclaimed that ‘this pie is better than beer’ and that was high praise coming from self-described starving university students more accustomed to beer as their primary source of nutrition.

The interesting thing about that original pie recipe was that it was baked inside of a paper bag. I have always been a curious cook and baking a pie inside a paper bag really piqued my interest. The result was a soft juicy filling with a flaky crust. Ever since that day, any request for an apple pie was always for ‘The Pie in a Bag’.

…

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Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cooking Techniques, Desserts and Sweets, Inspiration of Urbnspice Series, My Recipes, Pastry, Pies and Tarts, Urbnspice Ultimate Recipe Series Tagged With: Apples, Baking, Baking Tips, Pies, Vintage Recipes

Chocolate Desserts Cookbook Series by UrbnSpice

By Denise Pare-Watson

Hello, there!  Did you know that Urb’n’Spice has written four books called the Chocolate Desserts Cookbook Series?  The books are all about Chocolate Desserts and have just about every dessert imaginable.

Book One – Cakes

Book Two – Cookies, Brownies and Squares

Book Three – Pies and Tarts

Book Four – Gluten Free Chocolate Desserts

Here is a more detailed information about the series, “Chocolate Desserts Made Easy and Delicious.”  I am quite proud of these books – it was a bucket list goal to write a cookbook after slowing down a bit from an amazing career as a pastry chef and chef.

Chocolate Desserts from the Cookbook Series | urbnspice.com

A few photos from Chocolate Desserts Made Easy and Delicious Cookbook Series | urbnspice.com

These recipes have been created, collected and treasured from my career. They have been lovingly tested and retested until they were perfect – for you, my reader.  I have a group of special folks that I call my taste testers – they enjoyed their ‘work’ throughout my cookbook process of baking, testing, tasting and writing these books.

 

Here is how you can get more information about my Chocolate Desserts Cookbook Series cookbooks:

  1. Click on the links provided below to get detailed information (affiliate link). The books link to my Amazon (Canada) page.

If you purchase a copy – well, I thank you!  This will enable me to continue to share recipes and information with you on this blog.   I appreciate your support very much.  I am hoping to self-publish my books one day when funds will allow.  At this time, my books are available as e-books on Amazon.ca.  All four books have received very good reviews, which you can read when you click on the links provided.

Thanks for visiting – I am so glad that you did.  If you have made one of the recipes from my books, kindly leave me a comment. Even better, please leave a review on Amazon.ca.  You can read the reviews on Amazon.com – they do not carry over to Amazon.ca.   I would love to hear what you think of my books.

Book One:

Chocolate Desserts Made Easy and Delicious – Cakes

Chocolate Desserts Made Easy and Delicious - Cakes | urbnspice.com

Chocolate Desserts Made Easy and Delicious – Cakes!

Book Two:

Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares

Chocolate Desserts - Cookies, Brownies & Squares | urbnspice.com

Book Three: 

Chocolate Desserts Made Easy and Delicious – Pies and Tarts

Chocolate Desserts - Pies and Tarts | urbnspice.com

Book Four:

Chocolate Desserts Made Easy and Delicious – Gluten-Free Chocolate Desserts

Chocolate Gluten Free Desserts | urbnspice.com

Or just CLICK on any of the book covers on my blog page www.urbnspice.com  (to the right side of this post).  This will take you directly to the Amazon site where you can read the reviews from folks who have purchased my book as well as introductions of my books from my colleagues.

That is all about my Chocolate Desserts Cookbook Series.  Thanks for visiting – I am really glad you did!  The photo below shows one of the most popular recipes in the series – Quadruple Chocolate Brownies.  They are so popular that I re-engineered the recipe to also be included in Book Four – Gluten Free Chocolate Desserts.  Looks yummy, right?

Quadruple Chocolate Brownie | urbnspice.com

Quadruple Chocolate Brownie – this award-winning Recipe is included in Book 2 – Cookies, Brownies and Squares as well as Book 4 – Gluten Free Chocolate Desserts 

A Pastry Chef’s Mantra:

“Every job is a self-portrait of the person who did it.

Autograph your work with excellence.”

Unknown

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise  Paré-Watson

The  Urbnspice  Chef

 

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Here are the links:

Email:        urbnspice@gmail.com

Website:        Urbnspice

Author Page:  Denise’s Author Page

Facebook:  https://www.facebook.com/Urbnspice

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Pinterest:  http://pinterest.com/urbnspice/

About me:  http://about.me/urbnspice/#

Facebook:  I Love Chocolate page

 

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My EBooks Tagged With: Brownies, Cakes, Cheesecakes, Chocolate, Cookies, Desserts, Flourless, Gluten Free, Gluten Free Techniques, Pastries, Pies, Squares, Sweets, Tarts

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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