Sweetened Tart Dough

Name: Sweetened Tart Dough (Pâté Brisée Sucrée)
Yield: Makes Enough for One 10-Inch [25.5-Cm] Tart
Cuisine: France
Ingredients: 1 stick (¼ pound [115 g]) plus 1 tablespoon butter 1 ¾ cup [220 g] all-purpose bleached flour; 1 stick (¼ pound [115 g]) plus 1 tablespoon butter 1 ¾ cup [220 g] all-purpose bleached flour; 4 tablespoons granulated sugar; 1 large egg plus 1 egg yolk, right out of the refrigerator, beaten with a fork with ¼ teaspoon salt for 1 minute; 1 large egg plus 1 egg yolk, right out of the refrigerator, beaten with a fork with ¼ teaspoon salt for 1 minute; 1 large egg plus 1 egg yolk, right out of the refrigerator, beaten with a fork with ¼ teaspoon salt for 1 minute; 1 large egg plus 1 egg yolk, right out of the refrigerator, beaten with a fork with ¼ teaspoon salt for 1 minute; 1-2 tablespoons cold water, added ½ tablespoon at a time

Pâté Brisée Sucrée

Preparation info

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

This dough is identical to the Basic Pie and Tart Dough, except that sugar has been added to sweeten the dough.

Ingredients

1 stick (¼ pound [115 g]) plus 1 tablespoon

Europe
France
Dessert
Pastry
Mediterranean
Vegetarian

Method

Put the butter and flour in the freezer for about 20 minutes so they’re very cold but not frozen. Use a chef’s knife to cut the stick of butter in half lengthwise, turn the stick of butter on its next side, and again cut it in half lengthwise so you end up with 4 sticks the length of the stick of butter. Keeping the sticks together, slice them crosswise into eighths so you end up with 32 perfec