Le Cordon Bleu

Pâte Sucrée

Sweet Dough

Preparation info
  • Yield: Approximately 15 ounces or 450 grams of dough

    Two

    8 inch 20 centimeter tartes
    • Difficulty

      Easy

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

Like pâte sablée, pâte sucrée owes its crumbly, or friable, texture to its high concentration of butter as well as to the technique of creaming (crémage). This dough is primarily used as a shell for tarts.

Ingredients

U.S. Metric
7 oz

Method

  1. Sift the flour (tamiser) onto a clean work surface and gather it into a neat pile. Sift the powdered sugar in a separate pile in front of the flour. Sprinkle the salt over the sugar and, using a plastic scraper (corne), make a large well in the center of these ingredients.

    Note In the following steps, keep one hand clean and dry (for the p