Pate Sucree

Ingredients:
16 oz Butter,
Stepsoft
1: Cream butter and sugar until evenly mixed
8 oz Sugar
(exact timing of this isnt that important)
1 tsp Vanilla
1 2:
tspAdd
Lemon
Step
Vanilla & Zest
zest
Step
Add Eggs 1 at a time
2 3:
Eggs
24 oz Flour
Step 4: Add Flour
Step 5: Once all ingredients are fully incorporated into the
dough, fraisage the dough

i.e. Push the dough into the table repeatedly until

the lumps are gone

Step 6: Press dough to -3/4 inch in plastic wrap and store in

fridge or freezer

It is easier to roll when cold

Shaping
Step 7: Kneed dough gently, until its pliable, but not too warm
Step 8: Roll out to inch. Remember to lift the dough off the
table every time you roll

Its okay if the dough breaks, sucree is malleable

& can be mended

Step 9: Cut dough into squares that will fit over the tart shells
Step 10: Push dough into the tart shells, lifting the excess
dough up perpendicular to the pan as you do so
Step 11: Run the rolling pin over the top of the tart shell to get
rid of the excess or take a pairing knife and move it in a circle
against the edge of the pan.
Step 12: Put back in the fridge or freezer, so it gets colds and
all the butter doesnt run when you put it in the oven

Baking
375-400, for 15-20 minutes with small shells, 20-25 min 810inches

Put in the oven Cold

Blind Bake: for to 2/3 the cooking time put wax
paper & rice/beans in the shells to keep it from
losing its shape and cavity
Bake until golden brown, burns easily

Yields
51-52 oz

Scraps & Leftovers

Roll, Cool, & Bake

Storage
Raw
Cooked

Fridge

1 week
24-48 hours
Room Temp.

Freezer
3-6 months
3-4 weeks