Home Cooking

Tart ... Pate Sucre OR Pate Brisee recipe?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

Tart ... Pate Sucre OR Pate Brisee recipe?

walker | Nov 26, 2012 05:39 PM

I'm going to try again to make pumpkin pie, maybe a tart. I had a real failure trying to blind bake using an all butter recipe for pie crust so didn't bother going on with a filling. It sank terribly even tho I froze it for an hour in the pie pan first. I don't think I stretched it and the dough rested in the fridge first. Maybe when rolling it, I should not occasionally flip the dough over.

On CH here I was told to go back to Plugra and to mix in some shortening. Also, I did not have enough pie weights, will use A LOT of raw beans next time.

I was thinking of doing either pate sucre or pate brisee. Any suggestions? I do have tart tins I've never used.

I want to do one of pumpkin and one lemon; this recipe looks good:


Has anyone tried this one?

Want to stay up to date with this post?

Recommended From Chowhound