If you love delicious french pastry as much as I do then you must try making this basic recipe: Pâte Sucrée aka: Sweet French Pastry Crust . This is a sweet, but not too sweet, flaky, buttery pastry that is most often used in tarts. It’s usually filled with pastry cream and fruity toppings, stay tuned for my Raspberry Tarts recipe (coming soon) Although I don’t typically post too much baking, sometimes I have a big hankering to get into the kitchen to bake, especially with seasonal fresh fruit.
I believe that when we are armed with the basics, we are more likely to create beautiful baked goodies. This Pâte Sucrée has almond flour in it, which I feel adds to the flavor and oh so great flaky texture.
This pastry tastes so good, you might even want to slice it up to make basic butter cookies with it. This recipe makes enough for twelve individual tarts or two large tarts. You can make ahead and refrigerate for up to a week. The dough freezes really well too, simply wrap in plastic wrap and store in an airtight baggie up to 4 months.