Pâte Sucrée Tart Shell

Name: Pâte Sucrée Tart Shell
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 1 , large egg; 1 teaspoon, vanilla extract; 1½ cups (7½ ounces/213 grams), all-purpose flour; 2/3 cup (2⅔ ounces/75 grams), confectioners' sugar; 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter, cut into ½-inch pieces and chilled

Desserts or Baked Goods
French

By Andrea Geary ･ Appears in Cook's Illustrated March/April 2022

This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.

SERVES 8 to 10

TIME 1 hour, plus 1 hour 20 minutes freezing and cooling

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.