Pâte Sucrée (Sugar Dough)
Source: Mt. SAC - CUL-105
Recipe meant to be used for fresh fruit tart.
Ingredients
Dough
| Quantity | Unit | Item | Specification |
|---|---|---|---|
| 225 | g | Unsalted butter | Softened, cool |
| 105 | g | Granulated sugar | |
| 3.4 | g | Table salt | |
| 36 | g | Egg yolk | 65°F |
| 402 | g | Pastry flour | Sifted |
| 30 | g | Heavy cream |
Equipment
| Quantity | Unit | Item | Specification |
|---|---|---|---|
| 1 | ea | Stand mixer | |
| 1 | ea | Attachment: paddle |
Procedure
- In mixer: with paddle: cream butter (
~2minutes) - Incorporate sugar, salt
- Incorporate egg in parts
- Incorporate flour until just combined
- Pulse in cream until smooth (
~15 - 30seconds)