Pate Sucree Tart Crust
A sweet tart base for use with the Pear Frangipane Tart.
Ingredients
- 1 stick plus 3 tablespoons cold unsalted butter, cubed
- 2 cups all-purpose flour
- ⅓ cups granulated sugar
- ¼ tbsp salt
- 1 tbsp lemon zest
- 1 egg yolk
- 1 tbsp vanilla extract
Instructions
- Butter a 10 inch tart pan and set aside. In food processor or by hand, combine the flour, sugar, salt, and lemon zest. Pulse about ten times.
- Add butter and pulse until mix is uniform and butter is pea sized. Add in egg yolk and vanilla and pulse until just incorporated. Refrigerate for an hour (I froze for just over 30 minutes.)
- Knead dough on flat surface. Press dough into tart pan until 1/4 inch thick. Make sure to press dough into the grooves of the pan and level out the dough thickness throughout the base.
- Preheat oven to 375 degrees.
- Add pie weights/beans to the tart on top of parchment paper or aluminum foil. I felt my outer edges got a little dark,so you might want to cover the edges with additional foil to prevent over-darkening.
- Bake for 20 minutes, remove the weights, and bake an additional 10-15 minutes, but watch the tart for the right level of golden color. It should dry out, ideally. Set aside to cool.
