Sweet pastry crust

Sweet pastry crust

La pâte sucrée est l’une des pâtes les plus utilisées au CAP pâtisserie (en alternance avec la pâte brisée). Sa particularité The sweet pastry crust is one of the most used doughs in the French degree pastry (alternating with the shortcrust pastry). Its particularity comes from the fact that it contains almond powder which gives it a little gourmet touch that I love! Today, I’ll describe step by step how to make your sweet pastry crust for sure!

Sweet pastry crust: sanding or creaming?

The sweet pastry crust can be made using 2 methods: sanding and creaming. But overall the process is similar. You can mix the butter and flour first (called “sanding”, which is generally used in shortbread doughs – logical) and creaming, which consists in mixing the butter and sugar first (see almond powder).

Order of ingredients

Honestly I have never seen a difference between creaming and sanding on the final result. For my part, I always prefer to add the flour last. Indeed, it is the flour that will allow the gluten to develop and I like my dough to be already a bit homogeneous before adding the flour (it allows me not to work too much the dough with the flour and thus to avoid the catas when baking).

The magic ingredient

In the recipe I’m including, there is a small proportion of almond powder. I would recommend choosing a recipe that contains it because it’s much easier to work with, especially if you’re just starting out and it’s a little warm in your kitchen.

As I said, we start by mixing the butter and the sugar (here powdered sugar). One mixes until obtaining a homogeneous cream.

sweet pastry crust

Then we mix the salt with the flour and the whole with the first mixture. To finish, we add the egg and the almond powder and we mix until we can obtain a cake that we film and that we put in the refrigerator at least 20 minutes. This step is ESSENTIAL to avoid having a pie dough that shrinks during cooking.

sweet pastry crust

Once the dough has cooled down, take it out of the fridge and let it come to room temperature for 5-10 minutes (otherwise it will break when you roll it out). Then, you roll it out quietly to the size of the mold (to be very regular and obtain a nice circle, you turn your dough of an eighth of turn before putting a good blow of rolling pin). Your dough should be rolled out to a thickness of 3 mm and should extend at least 2 cm beyond each side of the circle.

sweet pastry crust

Enfin, on “fonce” ensuite le cercle en posant la pâte par-dessus et en appuyant bien contre les bords. On doit Finally, the circle is “melted” by placing the dough on top and pressing it well against the edges. The bottom of the circle should have a nice right angle. To achieve this, you can lift the circle slightly when you press the dough.

sweet pastry crust

We put back in the refrigerator 10 minutes and at the exit, we put a blow of knife to cut the surplus.

sweet pastry crust

We prick the bottom with a fork to prevent the bottom from swelling during cooking and hop! In the oven for 20 minutes at 180°.

At the end, you should normally obtain a result like this (you see that you find the right angle after the cooking). If you followed the steps correctly, the dough should have shrunk a little during baking and the dough should come off the circle by itself.

sweet pastry crust

A little tip from French degree pastry girl to get an even edge: use a micro-grater to even out the edges, you’ll see it’s magic! And if you still need some tips, you can visit Rose & Cook’s sweet pastry crust recipe that helped me when I started baking.

Pâte sucrée
Temps de préparation
1 hr
Temps de cuisson
30 mins
Temps total
1 hr 30 mins

La recette étape par étape pour réussir sa pâte sucrée à coup sûr !

Type de plat: Dessert
Cuisine: French
Keyword: pâte à tarte
Portions: 6 personnes
Calories: 297 kcal
Auteur: Camille
  • 100 g de beurre
  • 50 g de sucre glace
  • 200 g de farine
  • 2 g de sel
  • 40 g d'oeuf
  • 15 g de poudre d'amandes
  1. Mélanger à la main ou au robot (avec la feuille) le beurre et le sucre glace. Le mélange doit devenir crémeux.

  2. Mélanger le sel à la farine et ajouter ce mélange au précédent.

  3. Battre l'oeuf et n'en garder que 40 g.

  4. Ajouter l'oeuf et la poudre d'amandes à la pâte.

  5. Battre quelques instants jusqu'à ce que la pâte soit bien amalgamée.

  6. Faire une galette épaisse et la filmer dans du film étirable.

    Tarte au chocolat facile 3
  7. La laisser reposer au mininum 20 minutes au frigo.

  8. Sortir la pâte et la laisser revenir à température ambiante.

  9. L'étaler rapidement en faisant un 1/8 de tour de rotation entre chaque coup de rouleau. Lorque que la pâte dépasse de 2 cm de chaque côté du cercle, elle est prête à être foncée.

    pate a tarte chocolat facile 3
  10. Enrouler la pâte autour du rouleau à pâtisserie et dérouler celle-ci sur le cercle.

  11. Foncer la pâte en appuyant bien la pâte sur le fond du cercle pour créer un angle droit.

    pate a tarte chocolat facile 5
  12. Mettre à nouveau la pâte à refroidir au frigo pendant 20 minutes.

  13. Sortir la pâte, piquer le fond avec une fourchette et la cuire 20 minutes à 180°C (30 minutes si celle-ci n'est pas cuite à nouveau avec une garniture)

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