Sweet Short Crust Pastry, Pate Sucre

While buying short crust pasty is the easiest option we use today,  there is no doubt that homemade is the best and absolutely tasty. Most importantly you know what goes into it.

You can make short crust pastry the crumbling method like we did when making our Pecan Pie crust or the creaming method like I am doing here.

Both these methods will produce the same soft crumbly texture when baked.
With the crumbling method you keep the butter chilled and try to work quickly so as not to melt the butter.
With the creaming method, you use butter at room temperature so it is easier to use especially when it's hot and trying to keep the butter from melting can be difficult.

Since I've shared with you the crumbling method before, here I'm showing the creaming method.


Makes one crust for 8 or 9" tart pan.

Ingredients

125 grams of unsalted butter
60 grams sugar
200 grams All purpose flour
1 large egg or two egg yolks
1/4 tsp salt
1/2 tsp lemon zest(optional)
1 tsp vanilla extract
2 to 3 tbsp cream or milk (if needed)

Method

Cream the butter, sugar and salt until light and creamy.

Add in the egg and vanilla and lemon zest. 

Next add the flour. 

Form into a soft dough. It will be too soft to handle.

Place on a cling wrap 

Form into a large disc and place into the fridge for 30 minute to an hour. 

Use the base of your tart pan to move the disc.

Once chilled throughly- roll between two sheets of parchment paper Or
If you chill for only 30 minutes or so the dough will still be too soft to roll. 

If the dough is too soft you can just use your hand to spread the dough into your tarn pan and even out with your fingers.
The dough is quite forgiving so don't be afraid to spread it with the tip of your fingers.

 Cut our any excess form the rims

Make sure your edges are neat and clean.
Place in the fridge for at least one hour before use.

Pre-baked crust -

Option 1 - If you need your crust to be completely prebaked for a french dessert or fruit tart - where you do not need to cook it any further.
Prick the base lightly with a fork and bake in a preheated oven at 180C / 380 F for 30 to 40 minutes.
Tip -  Brush the crust with some egg white after baking for 25 minutes if using for a fruit tart. The egg white will prevent any juices from making the crust soggy.
I usually do not need to use any pie weights to pre-bake my crust. Just a light prick with the fork works well. 

 Option 2 - If you need your crust to be partially prebaked, which means you will add filling and cook it further.
Prick the base with a fork and bake in a preheated oven at 180C/380F for about 20 minutes. I usually do not use any pie weights to pre-bake my crust, just a light prick of the fork works well.

Some recipes do not need the crust to be pre-baked like this Fig Tart I will be sharing with you in my next post.
In this case you just chill the crust for at least an hour before you use it. Chilling the crust will ensure that the crust does not shrink when baking.

I do hope you try this method to make your next short crust pastry dough

Thanks for stopping by.