Following French Chefs- Pâté Sucree

Lemon Tart (Base recipe is in this post, Filling recipe in my following post)

Woke up around 11 am. Feet have blisters from last night’s  heels (when will we learn?!) . Head heavy and achy! listening to boyfriend’s choice of music (one of Kitsone albums) which is slightly louder than I wished it to be. Flicking through Michel Roux and Richard Bertinet books and thinking ” I want these stunning foods. I want to cook them all myself. Why do I think I can’t?!” .  Have no energy to think anymore so I go back snoozing. Eventually peeled myself from the uncomfortable sofa, still having the message of “YES I CAN!” in my head. So got ready and went food shopping. Currently sober and have a few ingredients, and half way through.

Do I dare to follow the French chefs or was it a hangover dream?! I shall find out in a couple of months I guess!  All I know is that I have started !

Here is the recipe of ‘ Pâté Sucree ‘ for the base of many French fruit based deserts. Its just not too fragile, easy to work with and yet very light. Try it for yourself (hangover or sober) :

Ingredients:

  • 250g Plain Flour
  • 100g butter, cubed and slightly softened
  • 100g icing sugar , sifted
  • Pinch of salt
  • 2 Eggs , at room temperature

Method:

  1. Put the flour in a mound on a work surface, make a well. Put in butter, icing sugar and salt, and mix these with your fingertips.
  2. Gradually draw the flour into the centre and mix until grainy.
  3. Again make a well and add the eggs, using your finger tips to mix till the dough begins to hold together.
  4. When amalgamated, kneed it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap in cling film and leave to chill in a fridge for 1-2 hrs.

Easy no?

For the Lemon Tart filling please see the following post.

Thanks for looking and come back soon

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This entry was published on April 1, 2012 at 6:06 pm. It’s filed under All the Recipes jumbled up!, EVERYTHING SWEET and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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