Pâte Sucrée, or sugar pastry, is rich and cookie-like, and it is the base for so many wonderful desserts. Anna begins by sharing her recipe for basic pate sucrée dough, and then she turns it into snickerdoodle cookies. She then uses the same pâte sucrée dough as the base for delicate Raspberry Frangipan Tart. To finish off the episode, Anna uses Pâte Sucrée to make elegant Individual Blackberry Meringue Tarts. This dessert was a fan-favourite back in Anna’s restaurant days.
