The "Pâte à tarte" or also called " Pâte sucrée" is one of the patisserie basic doughs used usually in cream based tarts . It can be flavoured with vanilla or lemon zest , depending on your personal taste and flavors conbination that you will use it with .
( for 500~550 gr of dough = 2 medium sized tarts)
- 220 gr flour
- 50 gr almond flour
- 125 gr soft butter
- 70 gr sugar
- 1 tsp vanilla extract
- 1 egg
- Mix the soft butter sugar and vanilla extract until havinh a homogenous light creamy texture
- Add the egg and a pinch of salt and continue mixing on a medium speed .
- Now gradually add your flour and almond flour and incorporate them in your previous mix with a wooden spoon.
- Once your mixture forms one big ball of dough put it in a cleanf film and preserve it in the fridge for at least 2 hours before using it .
PS: this dough can be made in advance and stored in your freezer for 90 days