Pâte Sucrée

HERO photo of a large pâte sucree crust

This pâte sucrée recipe creates a tender, buttery French sweet tart crust that is perfect for everything from lemon tarts to chocolate ganache and fresh fruit desserts. Made using the classic creaming method I learned during pastry school, this elegant tart dough is crisp, lightly sweet, and the ideal foundation for beautiful bakery-style dessert tarts.

Print Recipe Pin Recipe Save

Prep Time 15

Cook Time 15

Rest Time 2

Total Time 2 30

Course Dessert

Cuisine French

Servings

Calories 263 kcal

Equipment

Ingredients

4 oz Unsalted Butter (113g)
3 oz Powdered Sugar (85g)
1 tsp Vanilla Extract
1 Egg
1 oz Almond Flour (28g)
7 oz All Purpose Flour
Pinch of Salt (198g)

Get Recipe Ingredients

Instructions

In a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium speed until light and fluffy. Add the vanilla and salt and mix to combine.
Scrape down the sides of the bowl with a rubber spatula. Add the egg and mix until fully incorporated and smooth.
Add the almond flour, followed by the all-purpose flour. Mix on low speed just until the dough comes together and the flour is incorporated. Avoid overmixing to keep the tart crust tender.
Use a bowl scraper to remove the dough and form it into a disc. Wrap tightly in plastic wrap and chill for at least 2 hours. When ready to roll, lightly dust your work surface and hands with powdered sugar and roll the dough to about 1/8 inch thick, rotating the dough as you roll so it does not stick. If the dough becomes too warm, return it to the refrigerator to chill.
Spray the tart pan well with nonstick spray. Cut a circle of dough slightly larger than your tart tin and gently press it into the bottom and sides of the pan, trimming any excess dough while still soft. For mini tarts, dock the bottom with a fork. For larger tarts, line with parchment paper and fill with pie weights, baking beans, or dry rice.
Bake at 325°F (163°C) for about 15 minutes, until the edges are lightly golden with a pale center. Remove the tart shells from the pan while still warm. Allow tarts to cool if you're adding a curd filling next. Enjoy!

Notes

Notes and Tips:

• Lightly dust your work surface and hands with powdered sugar instead of flour to keep the dough smooth and delicate.

Rotate the dough frequently while rolling so it doesn’t stick to the surface and rolls evenly.

• If the dough becomes too warm or soft while rolling, place it back in the refrigerator for a few minutes to firm up.

• Trim the tart dough while it is still soft before baking. Cutting the crust after baking can cause cracking.

• For mini tarts, dock the dough with a fork to release air bubbles during baking. For larger tarts, use pie weights, baking beans, or dry rice when blind baking.

• These tart shells freeze beautifully. You can freeze the dough or pre-baked tart shells ahead of time for easy entertaining.

• When freezing dough, flatten it slightly before freezing so it is easier to roll once thawed.

• Remove tart shells from the pan while they are still warm for the easiest release.

Nutrition

Calories: 263kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 10mgPotassium: 38mgFiber: 1gSugar: 11gVitamin A: 384IUCalcium: 18mgIron: 1mg