Sweet Tart Dough (Unbaked)
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
1. Connect your Perfect Bake Scale + Recipe App
2. Tap the badge
When you see our badge next to a recipe on any participating site, that means it's Perfect Bake compatible.
3. Get the Recipe
Once you've tapped our badge, the recipe you wanted automatically downloads to your phone or tablet.