Tart Dough - Pâte Sucrée

Tarts have a rich history dating back to medieval Europe, where they were a staple in both sweet and savory forms. Originally, they were made with a thick, coarse dough and filled with various ingredients, reflecting the culinary traditions of the time. Over centuries, tart recipes evolved, with French patisserie playing a significant role in refining the delicate, buttery pastry crusts we enjoy today. My tart dough, made with pastry flour, making it exceptionally pliable and easy to work with, providing a perfect base for any filling while ensuring a light, flaky texture.

Tart Ingredients

  • 450 g Pastry Flour

  • 50 g Spelt Flour

  • 160 g Icing Sugar

  • 25 g Salt

  • 235 g Butter

  • 70 g Liquid Eggs

  • 8 g Vanilla

  • Zest 1 Lemon or Orange

Method

  1. Sift the flour into a mixing bowl and add the cubed cold butter. With a paddle attachment, mix on speed two and let the butter turn into fine crumbs. Then sift in the icing sugar and salt, and slowly stream in the liquid eggs and vanilla.

  2. Mix until a homogenous dough comes together and is pliable and smooth.

  3. Divide the dough into two discs and wrap them in plastic wrap for at least three hours.

  4. Once the dough has chilled, on a lightly floured surface, roll out the tart dough till it is 2.4 mm thick, making sure to add flour to the work surface consistently and your rolling pin so that your dough does not stick, but do not be excessive with the flour. After every rollout, give the dough a 1/4 turn to get a symmetrical circle.

  5. Depending on the size of your tart ring, you can roll out the dough to accommodate its shape. If doing one large tart try to be as symmetrical as possible to get a large even circle. If doing smaller tarts rolling out a rectangle and cutting out smaller circles is easier.

  6. This recipe uses tart rings that are 3.15 inches wide. Cut out circles that are 4.5 inches wide and place them on top of the tart ring. Gently run the dough along the ring and allow it to fall into place. Use your fingers to help run the tart down the ring. Make sure there are no air pockets at the bottom of the tart ring, with a floured finger run it through the edge and press on the sides to make sure.

  7. Freeze the tarts for 5-10 minutes. Run a knife through the top of the ring and trim the excess dough. Then pierce holes with a fork or knife and dock the bottom of the tart.

  8. Preheat the oven to 325F Low and bake the tarts for 10-12 minutes.

    Cool completely in the rings; the tart should separate from the rings once cooled.

  9. Fill with lemon cream and berry compote, serve and enjoy!