Insomnia & Tarts

It is seriously frustrating when there are nights of such - Insomnia. Frankly speaking, I’m not a huge fan of sleeping but the sufficient 8 hours does cut me some slack and somehow keep me in circuit. I forced myself to sleep at 12am and I hadn’t been sleeping since 2.47am. For the past 2 hours and 47 min – I hadn’t gotten around to rejuvenate. It felt as if I’ve been heavily sedated with macaroons. The presentation of the macaroon is all in my head. What flavor? What color? How about this? Maybe I could try that? So many questions and so many answer; all possible.

 

Anyway, forget about my murmur. Since I couldn’t sleep and I didn’t feel like baking because I’ve got to get ready at 7am; I decided to write up on Pâte Brisée (Short crust pastry), Pâte Sucrée (Sweet Short Pastry) and Pâte Sableé. I was once literally confused with all the French terms; even in English – it all sounds pretty much the same to me.

 

Pâte Brisée (Short Crust Pastry) - is tart dough that is normally called for savory & covered pies. The difference between the Brisée and Sucrée is the amount of sugar in both recipes. Pâte Brisée is normally blind baked with baking beans or full baked along with the filling. And due to the amount of sugar; I find this dough easier to work with compared to Pâte Sucrée.

Pâte Sucrée (Sweet Short Pastry) – is tart dough that is normally called for everything else (fruit tarts, custard tarts and etc except French Apple Tart that normally calls for Pâte Brisée). It doesn’t require blind baking and it could literally stand on its own without the support of any tart rings/pie plate.

Pâte Sableé - Similar to Sucrée but the sugar content is higher and its best used for cookies, diamants and etc. 

 

• Always remember that the freezer and the chiller is your new best friend. Cold is your second best friend. The ingredients are best when it’s cold. Butter should be cold (not freeze/ room temperature) and diced evenly. Yes! Even the flour should be cold too!

• When it comes to working with tart dough; be quick. Quickness is a merit because the longer you play with your dough – the more gluten is created.

• Always have everything beside you before you start - your rolling pin, baking papers, pastry brush, a bowl of flour to fleurer the dough, tart ring and etc.

• After the dough is formed, roll it into a ball and preferable to flatten it and chill at least half an hour to rest (cling wrap the dough).

• Have fun with your dough and keep smiling! Geez, I’m starting to crash.