All Purpose Tart Dough Pate Sucree

Are you in the mood for some baking therapy today? There’s something incredibly satisfying about making your own tart dough from scratch, and this All Purpose Tart Dough Pate Sucree recipe is just the ticket. Whether you’re preparing a delicious fruit tart for a special occasion or a savory quiche for a cozy night in, having a reliable tart dough recipe in your arsenal is essential. This versatile Pate Sucree dough is slightly sweet, tender, and holds its shape beautifully when baked. Let’s get started on making this foolproof tart dough that will elevate all your sweet and savory creations.

**All Purpose Tart Dough Pate Sucree**

**Ingredients:**
– 1 1/4 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1 large egg yolk
– 1-2 tablespoons ice water

**Instructions:**

1. **Prepare the Dough:**
– In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
– Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
– In a small bowl, whisk together the egg yolk and 1 tablespoon of ice water.
– With the food processor running, pour in the egg mixture and continue to pulse until the dough comes together. If the dough seems too dry, add an additional tablespoon of ice water.

2. **Chill the Dough:**
– Turn the dough out onto a clean surface and gently knead it a few times to bring it together.
– Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to allow the butter to firm up.

3. **Roll Out the Dough:**
– Once chilled, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to slightly soften.
– On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick, rotating it occasionally to prevent sticking.

4. **Line the Tart Pan:**
– Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom.
– Gently press the dough into the bottom and sides of the pan, trimming any excess dough hanging over the edges.

5. **Chill Again (Optional):**
– For a crisper crust, you can chill the lined tart pan for an additional 15-30 minutes before baking.

6. **Pre-Bake or Fill as Desired:**
– Depending on your recipe, you can either pre-bake the tart dough (blind bake) or fill it directly with your desired filling and bake according to your recipe’s instructions.

7. **Enjoy the Fruits of Your Labor:**
– Once baked, let the tart cool slightly before serving. You can fill it with fresh fruits, custards, or savory fillings to create a delightful treat for any occasion.

Remember, practice makes perfect when it comes to working with pastry dough, so don’t be discouraged if your first attempt isn’t flawless. With a little patience and some love, you’ll soon be creating beautiful homemade tarts that will impress your friends and family. So go ahead, roll up your sleeves, and let your creativity shine with this versatile All Purpose Tart Dough Pate Sucree recipe. Happy baking!