Sucrée

MIXING METHOD

1. Mix water and flax meal together to make a flax egg. Allow to gel for 5-10 minutes. 

2. Paddle butter until no lumps on low speed.

3. Add confectioners sugar, mix until fully incorporated on low speed.

4. Add dry ingredients, mix until fully incorporated on low speed. This will look a little sandy in texture. 

5. Stream in flax egg, and mix dough until ingredients are fully incorporated, and no dry areas are left.

6. Form into a block, roughly 1,000g, and allow to rest overnight.

SHEETING METHOD

1. To sheet: allow the dough to temper until soft and pliable.

2. Cut dough block into two pieces. 

3. Sheet between 2 sheets of parchment down to 2.25mm. 

4. Let the dough rest overnight as sheets. The next day, score and cut strips and rounds. 

5. For a 3” tart shell, cut 9.5” x .75” strips and 2 ⅞” rounds. 

6. Allow the dough to rest 30 minutes to overnight before shaping.

BAKE

• 3” Rounds: 325ºF · High Fan · 14-16 minutes

• Use pie weights for the first 12 minutes, or until the bottoms and sides are baked but haven’t taken on much color. Take weights out, and bake until golden. 

NOTES

• If the dough is left out to temper for too long before sheeting, the dough will become too soft and hard to sheet.

• When shaping, the dough is too cold if it breaks, and too warm if the butter looks like it’s melting out.

• Bake time and temperature are suggestions.