Pâte sucrée is another type of pastry dough. The method for making it is the same as for pâte brisée; you just have to add a bit more sugar and a couple of egg yolks. The presence of sugar results in a sturdier crust—ideal for the more structured crusts used for tarts. The flour and butter are processed slightly longer than for pâte brisée, as there should be no pieces of butter remaining. Both sugar and egg soften the dough a bit, making it a little harder to roll out perfectly than pâte brisée; it’s easier to patch, however, because any tears can simply be pressed together. Pâte sucrée is often used for blind-baked tart shells (meaning the crust is baked before the filling is added; see note on page 448). Because it is tender (due to the eggs), it will hold its shape better than a flaky crust would. A baked pâte sucrée shell is delightfully crisp, providing a nice contrast to soft, unbaked fillings, such as the panna cotta in the recipe that follows.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.