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Pate Sucree

Pate Sucree(sweet crust pastry, or sugar paste) is used in many confections- my particular fave would be tarts. Being my go-to dough, not only is it easy, but it’s subtly sweet flavor is what I believe to be the perfect dessert.

Servings: 1 Large Tart or 2 Small Tarts

Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Salted Butter, room temperature
  • 1/2 Cup Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla

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Instructions:

  1. In a bowl slightly beat the Egg with Extract and set aside
  2. In a mixer fitted with a whip, beat the room temperature butter, sugar, and salt together until soft.
  3. Scrape down sides of the bowl, add Egg, and whip to combine.
  4. Scrape down sides of bowl, add Flour, and whip together until dough comes together.
  5. Turn out onto slightly floured surface, and form into dough into a compact square.
  6. Wrap in cling wrap, or parchment until ready for use.
  7. Refrigerate and use in up to 3 days, or freeze and use in up to 2 months.

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