Name: Pâte sublime (Delicate Sweet Pastry Dough with Cream)
Yield: For about 1 pound (450 g) pastry (enough for two 8 to 9-inch [20–23 cm] tart shells)
Cuisine: French
Ingredients: 2 cups (260 g) all-purpose flour; 6 tablespoons heavy cream beaten with 1 egg yolk; 10 tablespoons (140 g) cold unsalted butter; 1 teaspoon baking powder; 2 tablespoons granulated sugar; ½ teaspoon salt

Preparation info

For about
1 pound
pastry (enough for two 8 to 9-inch [20–23 cm] tart shells)

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 cups (260 g) all-purpose flour
½ teaspoon salt

Method

Prepare the pastry according to the instructions for pâte à croustade, either with the food processor or by hand, using any extra drops of cream necessary to hold the pastry together. Store the dough in the same way.