Sweet shortcrust pastry dough, or, pâte sucrée, is a classic French recipe that is perfect for tarts. Richer than a standard shortcrust pastry, it is sweet, buttery, and good to the last crumb.
FOR THE BEST TARTS, MAKE A SWEET SHORTCRUST PASTRY DOUGH
The crust, next to the filling, is arguably the most important part of any tart or pie.
A good filling can redeem a bad crust, but why have a sad crust in the first place? They’re not hard to make!
Let me tell you, though, I’m a happy camper whenever I dig into a tart to discover a sweet shortcrust pastry crust.
Pâte sucrée (what I call it at home) is practically a dessert in itself, tasting almost like a cookie.
This makes for one decadent slice that most folks will gobble right up. So? What’s the secret behind it tasting so darn good?
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