Sweet Tart Dough (Partially Baked)
The only tart dough you will need for the Payard tart recipes.
"This recipe is for the rich, sweet short dough known as pâte sucrée. In addition to its use as the pastry shell for tarts and tartlets, pâte sucrée is frequently used in petit fours, for filled cookies, and as a thin sweet crust under mousse desserts. This recipe makes enough pastry for two tart shells. You can freeze half for another time, or you can roll out and shape both shells and freeze one of them, well wrapped, ready to use."
From Simply Sensational Desserts by Francois Payard.
- Egg - 1¾ oz
- Unsalted Butter - 4½ oz
- Powdered Sugar - 4¼ oz
- All Purpose Flour - 9 oz
- Salt - 0.04 oz
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