Steps to Make Award-winning Pâte Sucrée (Tart Crust)

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Before you jump to Pâte Sucrée (Tart Crust) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

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Probably the food isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many individuals wrongly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is especially effective when it's full before a cycle is going. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is pretty easy to live green, of course. A lot of it is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to pâte sucrée (tart crust) recipe. To cook pâte sucrée (tart crust) you need 6 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to cook Pâte Sucrée (Tart Crust):

1. You need 60 grams of Butter.
2. Prepare 40 grams of Granulated sugar.
3. Provide 1 of Egg yolk (large).
4. Take 120 grams of Cake flour.
5. Use 20 grams of Almond flour.
6. Take 1 of Vanilla Extract.

Steps to make Pâte Sucrée (Tart Crust):

1. Sift flour and almond flour together. In another bowl, combine the sugar and softened butter..
2. Mix in the egg, then the vanilla extract. Blend well..
3. When light and airy, add the dry ingredients mixed in Step 1. Use a spatula to work in all the flour. Knead well..
4. Wrap with plastic wrap and chill in the refrigerator for 1-2 hours (ideally, the dough should rest for more than half a day to overnight for the butter to meld)..
5. If the dough has been in the refrigerator for half a day or more, warm it up by microwaving for 20 to 30 seconds before the next step..
6. Dust the work surface and place the dough between two sheets of plastic wrap (so it doesn't stick to your hands). Roll out the dough..
7. When the dough is 1.5 cm larger than the edge of the tart pan, take off the top wrap and place the tart pan upside down on top of the dough..
8. Pressing your left hand on the wrapped dough, flip the dough into the pan..
9. Using both hands, carefully press the dough into the edge starting from the dough in the lowest point..
10. Go around once more pushing down all the lumps. Remove the wrap and pierce with a fork to prevent rising..
11. Allow to rest in the refrigerator for one hour. Preheat the oven to 180℃..
12. Fill with baking stones and bake at 180℃ for 10 minutes. Remove the baking stones and bake for another 10 minutes (total 20) until golden brown in color..
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