Pâte Sucrée

Pâte Sucrée (Tart Crust)

Buttery, melt in your mouth tart crust using our Premium All Purpose flour. A classic staple to add to your recipe collection for various tart ideas throughout the seasons!

Download a printable version of the recipe here. 

Yield: 1 9-inch crust

 Ingredients:

150g BSM All Purpose Premium flour

68g sugar

115g butter (softened)

1 yolk

3g salt

Method:

In a stand-up mixing bowl, cream the butter and sugar until fluffy. Add the flour and salt and mix on low until a mealy mixture has formed. Add the egg yolk, and mix on medium until a dough has formed. Press the dough into a fluted tart pan, making sure to press evenly into the sides. Chill the tart for 1 hr.

Preheat an oven to 350°F.

Prick the bottom of the tart with a fork, then bake for 17 min. The bottom will still slightly puff up. Take a measuring cup and press down the bottom and sides of the crust. Allow to cool completely before filling.