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Pate Sucre/ Tart Shell

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Course: Dessert
Cuisine: French
Ingredients Method

Ingredients
  

  • 240 grams flour
  • 100 grams icing sugar
  • 40 grams almond flour
  • 2 pinches salt
  • 150 grams cold butter cut into small pieces
  • 1 large egg

Method
 

  1. Add all dry ingredients to a bowl
  2. Cut the cold butter into the dry ingredients until they are small pea sized pieces
  3. Mix butter and dry ingredients until a crumbly dough is formed
  4. Beat egg in a separate bowl.
  5. Add egg in tablespoon amounts until dough comes together into one ball.
  6. Wrap dough in plastic wrap and place into the fridge for one hour.
Blind Baking (aka bake tart shell by itself)
  1. Roll dough out to 1/4" thickness at most.
  2. Gently place dough into a tart ring or tart pan.
  3. Prick bottom of the tart with a fork every 1/2 to 1 inch.
  4. Place in fridge to cool for at least 15 minutes.
  5. Preheat oven to 350F.
  6. Bake cold tart for 15 minutes or until lightly golden.