Tart Dough
aka Pate sucree Tender, buttery crust perfect for tarts and cookies
Equipment
- 1 Stand mixer
- 1 Rolling Pin
- 9 tartlet pans or 1 large tart pan
Ingredients
- 108 g butter softened
- 66 g powdered sugar
- 1 g salt
- 1 g lemon zest optional
- 2 drops vanilla extract
- 50 g eggs beaten
- 200 g pastry flour or ap flour
Instructions
- Cream the butter, sugar, lemon zest, and vanilla until pale and smooth.
- Add the egg a little at a time and beat well.
- Add the flour and salt. Mix on low speed just until the flour disappears.
- Wrap in plastic wrap and flatten out. Chill until firm before use.