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Pàte sucrée is the definitive French tart dough for sweet desserts. It translates as "sugar dough" because if its higher sugar content. It is generally made with the creaming method and bakes up nice and crisp. Blind baking is advised.
16 oz bread flour
5.5 oz powdered sugar
.5 tsp baking powder
7 oz butter
3.5 oz eggs (about 2)
.5 tsp vanilla extract
Sift the flour, sugar, and baking powder. Place in the bowl of a stand mixer, and blend in the butter to a mealy consistency (looks like course cornmeal). Add the eggs and vanilla extract and mix just until everything is gathered into the dough. Refigerate for at least 4 hours.
