Earlier this year I was given the opportunity to compete in Top Local Chef. That equates to: I went crazy researching and testing recipes for about a week. That equates to: My kitchen is in shambles and I'm speaking to no one. Ever.
"It's okay to be cranky and destroy your kitchen for the sake of winning." -Me.
Pâte Sucrée ended up being one of my favorite components, so I'm using it again for my fall desserts.
It is different from pie dough because it contains eggs, it is traditionally sweet, and it's mixed as if it were a cookie, however, can be used in the same manner. I don't think you'll mind the extra steps because it's such a stable dough and it looks oh so pretty.
With diet armageddon [AKA "the holidays"] fast approaching, you'll want this recipe in your baking arsenal. You can literally fill it with all of the sweet and pretty things! Also, you can appear fancy at all of your parties. That is, after all, the most important part of the holiday season. Kidding. But, you can be all like, hey guys, I have pumpkin pie filling in a delicious Pâte Sucrée tart shell and I don't care if I'm spelling it right because: fancy pumpkin pastry. Not kidding.
150 g Unsalted Butter
112 g Sugar
50 g Eggs
250 g AP Flour - Sifted
Vanilla to taste
Cream Butter and Sugar until creamy and free of lumps.
Scrape bowl. Add Eggs on low speed. Combine completely.
Add Flour. Mix just long enough to combine.
Place dough on plastic wrap. Shape into a flattened circle, or desired shape.
Chill at least 45 minutes.
Roll on a well floured surface.
Press into desired tart/pie pan. Dock dough. Blind bake approximately 10-12 minutes at 350.
Place desired filling into prepared shell.