dcsimg

Pastry Dough - Tarts Part 1

Pâte Sucrée or Pâte Sablée: The Secret to Sweet Tart or Cookie Dough

Tart doughs, pâte sucrée, and pâte sablée offer a finished product similar to pie crust dough (pâte brisée), but these doughs contain more sugar and incorporate eggs or egg yolks into the recipe. The mixing method and addition of egg to the batter makes this dough more forgiving than pie crust dough. When making pie crust dough, there is a delicate balance of fat, moisture and mixing method that must be followed in order to achieve optimal results.

Mixing Tart Dough

The mixing method for pâte sucrée is slightly different than that of pâte brisée. The sucrée dough can stand up to more aggressive mixing in a food processor, if desired, with little chance of over mixing.

Culinary Arts

Pâte Sucrée vs. Pâte Sablée

The difference between pâte sucrée and pâte sablée is the sugar content. Pâte sucrée, literally translated, means "sweet pastry" and can be used for sweet and savory tarts, with recipes varying the sugar from three to six tablespoons.

Pâte sablée, meaning "sand," in French, contains a much higher sugar ratio, resulting in a crumbly shortbread cookie style crust. Because of the high ratio of sugar, pâte sablée can be difficult to roll, and is often added to the tart pan in chunks and then smoothed out with the bottom of measuring cup.

About the Author

After receiving degrees from the University of Wisconsin and the Culinary Institute of America, Andrea Rappaport moved into a full-time career in the restaurant business. For over 12 years, she worked in various culinary jobs, including as a cook for Wolfgang Puck at Spago, and ultimately as the executive chef and partner of the highly revered San Francisco restaurant Zinzino. For the past seven years, Andrea has worked as the private chef for one family in the San Francisco area, and continues to expand her culinary portfolio by catering, teaching, and consulting.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
  • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
  • Offers programs in design, media arts, fashion, and culinary.
  • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
  • Over 50 campus locations nationwide.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
4 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid