Pate Sucre
I’ve never been a cake person, always preferring pie and tarts. This crust is amazing, due to the addition of egg, which means it rolls out beautifully without tearing. I view this as a celebration food, to be shared with friends and family once in awhile. You can also use any pie pan or tart pan you like (I used a 15” (38cm) non-stick rectangular tart pan).
For the crust:
*If you wish you can substitute 1/4 cup of ground pecans, by reducing the flour by this amount.
1/2 cup (112g) room temperature salted butter
1/8 cup (25g) sugar
1 egg
1 1/4 cups (150g) all-purpose (or gf flour of choice)
Method
Using a food processor or stand mixer, cream the butter and sugar.
Add the egg and mix until smooth.
Add half the flour and incorporate into the dough, before adding the rest of it. You will form a stiff, but sticky dough.
Place the dough on parchment paper, flatten and refrigerate for 1 hour (or freeze for 15 minutes).
Preheat the oven to 350F/180C.
Using a small amount of additional flour, roll out the pastry to fit your pie or tart pan.
Prick the pastry with a fork, place a piece of parchment to fit the pan and cover with baking beans (or rice or dried beans).
Blind bake the pastry for 10 minutes. Meanwhile, prepare the filling.
Fill tart shell.
Bake until golden brown, but not burnt approximately between 25-30 minutes. The first time you smell a delicious smell, it’s done, don't second guess yourself. Serve warm or room temperature. Enjoy!