Pâte Sucrée

By norsegal8

Pâte sucrée (pasta frolla in Italy) is a good choice for tarts, in which the crust ususally plays a much larger role than it does in pie. Where pie is all about the filling, tarts are lower profile, which a greater percentage of crust to filling. This sweetened pastry falls midway between a classic piecrust and a cookie.

Ingredients

• 1 1/4 cups (5 1/4 ounces) pastry or unbleached all-purpose flour
• 1 teaspoon nonfat dry milk (optional, but helpful in browning)
• 1/4 cup sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter
• 1 large egg yolk
• 1 teaspoon vanilla
• 1 tablespoon water

Details

Servings 1

Preparation

Step 1

In a medium-sized mixing bowl, whisk together the dry ingredients, then cut in the cold butter. Whisk together the egg yolk, vanilla and water into the dry mixture; the dough should be crumbly but hold together when squeezed. Roll out the dough, or press into the bottom and up the sides of a 9-inch square or 10-inch round (preferably with a removable bottom) tart pan. Prick it all over with a fork and refrigerate for 30 minutes or longer.

Preheat the oven to 375°F.

To prepare a blind-baked, ready-to-fill crust, weigh down the crust with pie weights, a nesting pie pan, or line with parchment and fill with rice or dried beans. Bake for 10 to 12 minutes, until the crust is set. Remove the weights, pan or parchment and return to the oven to bake for another 6 to 8 minutes, until golden brown. Remove it from the oven and cool before filling.