Sweet Tart Crust (Pâte Sucrée)

Why You’ll Love This Recipe

Sweet Tart Crust, or Pâte Sucrée, is a classic French pastry base that’s tender, buttery, and slightly sweet—perfect for holding custards, fruits, ganache, or frangipane fillings. Its dough is easy to work with and bakes into a crisp, melt-in-your-mouth shell that elevates any dessert. Ideal for both beginners and advanced bakers, this crust is versatile and reliably delicious.

this Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted butter (cold and cubed)egg yolkvanilla extractsaltcold water (if needed)

directions

In a large mixing bowl, whisk together the flour, sugar, and salt.

Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the egg yolk and vanilla extract, mixing just until the dough starts to come together.

If the dough is too dry, add a teaspoon of cold water at a time until it holds together when pressed.

Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thickness.

Carefully transfer the dough to a tart pan, pressing it into the sides and trimming the edges.

Dock the bottom of the crust with a fork and chill again for 15–20 minutes to prevent shrinking.

Preheat the oven to 375°F (190°C).

Line the crust with parchment paper and fill with pie weights or dried beans.

Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 8–10 minutes, or until the crust is golden.

Let cool completely before filling.

Servings and timing

This recipe yields one 9-inch tart shell.Preparation time: 15 minutesChilling time: 30–50 minutesBaking time: 25 minutesTotal time: 1 hour 15 minutes

Variations

Add lemon or orange zest to the dough for a citrusy twist.

Use almond flour for part of the flour to enhance flavor and texture.

Substitute powdered sugar for granulated sugar for a more tender crumb.

Make mini tart shells for individual servings.

storage/reheating

Store the baked tart shell at room temperature in an airtight container for up to 2 days.For longer storage, wrap well and freeze for up to 1 month.Thaw at room temperature before filling.No reheating necessary unless desired for a warm tart.

FAQs

What is the difference between Pâte Sucrée and regular pie crust?

Pâte Sucrée is sweeter and more cookie-like, whereas regular pie crust is flakier and less sweet.

Can I make the dough ahead of time?

Yes, you can make it up to 2 days in advance and keep it refrigerated, or freeze for up to a month.

Do I have to blind bake the crust?

Yes, especially if using no-bake or delicate fillings. Blind baking ensures the crust is crisp and fully cooked.

What if my dough cracks when rolling?

Patch it with a bit of extra dough and press gently—this dough is very forgiving.

Can I use this for savory tarts?

This crust is sweet; for savory tarts, use pâte brisée instead.

Why did my crust shrink?

Chilling the dough and tart pan before baking helps prevent shrinking. Avoid overworking the dough.

How thick should I roll out the dough?

About 1/8 inch thick for even baking and a tender bite.

Can I add spices to the dough?

Yes, a pinch of cinnamon or cardamom can complement certain fillings beautifully.

Conclusion

Sweet Tart Crust (Pâte Sucrée) is the perfect foundation for elegant desserts, providing a buttery, tender base that complements both rich and fruity fillings. Master this simple recipe, and you’ll have a go-to crust that adds a refined touch to any tart you create.

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