Sweet pastry crust (Pâte sucrée)
What I love about the dough is that you can roll it really thin, and so it’s not doughy and makes for a thin crisp crust. The almond powder adds a lovely bite to it, but do make sure it’s ground fine, if not then run it through a spice grinder before using. Just remember the dough needs resting, preferably overnight, so make it the day before you plan to use it. The recipe below is perfect for a an 9” tart tin.
Servings |
Prep Time |
Makes one 9″tart crust |
10min |
Cook Time |
Passive Time |
25min |
8hours |
Servings |
Prep Time |
Makes one 9″tart crust |
10min |
|
Cook Time |
Passive Time |
25min |
8hours |
|