Lemon Curd and Raspberry Pielets: Sweet Cookie Tart Crust

Pâte Sucrée

Preparation info

  • Difficulty

    Medium

  • Makes

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
unsalted butter, cold 15 tablespoons (1 stick plus 7 tablespoons) 7.5 ounces 213 grams
bleached all-purpose flour 3 cups (lightly spooned into the cup and leveled off) plus 2 tablespoons 13.2 ounces 375 grams
fine sea salt ¼ teaspoon plus ¹⁄₁₆ teaspoon . 1.7 grams
superfine sugar ½ cup minus ½ tablespoon 3.2 ounces 92 grams
lemon zest, finely grated 1 tablespoon, loosely packed . 6 grams
3 (to 4) large egg yolks (reserve the whites for sealing the baked crusts) 3 tablespoons (44 ml) 1.6 ounces 46 grams
heavy cream, cold cup (79 ml) 2.7 ounces 77 grams

Method

Food Processor Method Cut the butter into ½ inch cubes and refrigerate until ready to use.

In a medium bowl, whisk together the flour and salt.

In a food processor, pulse together the sugar and lemon zest until the zest is finely grated. Add the cold butter cubes and pulse until the sugar mixture coats the butter. Add the flour mixture and pulse until the butter is no larger than small peas.

In a small bowl, stir together the egg yolks and cream. Add to the mixture and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.

Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)

Hand Method Finely chop the lemon zest. In a medium bowl, stir together the lemon zest, flour, sugar, and salt. With a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse meal.

In a small bowl, stir together the egg yolks and cream. Mix it into the flour mixture until the dough comes together and can be formed into a large ball.

Divide the dough into two-thirds and one-third (18.6 ounces/528 grams and 9.6 ounces/272 grams). Sprinkle each piece of dough on both sides with a little flour, wrap the dough with plastic wrap, and flatten it into discs. Refrigerate the dough for at least 45 minutes, or preferably overnight.