• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Lindsey Farr logo
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
menu icon
go to homepage
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • All Recipes
    • Trending
    • Dessert
    • Dinner
    • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Pies + Tarts

    Pâte Sucrée | Sweet Tart Crust Recipe

    Published: Oct 19, 2021 | Updated: May 13, 2022

    PinShareYummlyTweetEmail

    Pâte Sucrée is a sweet tart crust that is buttery and slightly sweet. It is a tender dough that is as easy to make as cookie dough! It is perfect for any sweet start recipe like my chocolate tarts or even my cherry almond tart. 

    Jump to Recipe
    Pâte Sucrée

    Pâte Sucrée is one of those essential pastry recipes that is so incredibly versatile that it can even be used as a cookie in a pinch! This could even be made into a pie crust for, say, a banana cream pie. It’s a combo of making a tart dough and a cookie dough, if you think about it. This is a foolproof tart dough, it’s no stress because you don’t have to decide the perfect time to add your liquids.

    YouTube video

    Tips for the Perfect Pâte Sucrée

    1. This dough is like a combination of the creaming method and the cut-in method that is only moistened with eggs, which results in an incredibly tender crust. Make sure the eggs are completely incorporated before chilling. If there are lingering bits of dry ingredients, work it in by hand by just squishing it between your fingers.
    2. Press the dough flat on plastic wrap before chilling it. This speeds up the chilling process but also makes it easier for you to roll out later! You can also freeze these little dough packets for up to a month! Tarts on demand!
    3. If your apartment is warm, roll out the dough on parchment paper instead of the counter. Rolling on parchment also limits the amount of flour you add to the dough, thus preserving the flavor and texture.
    4. Chill the dough right between layers of parchment for easy transfer to tart pans.
    5. Just like other doughs, keep it cold! Ultimately it will affect the final texture if you bake it when it is warm or didn’t let the gluten relax. This is no finicky brisée, so you don’t have to stress as much and this particular dough is pretty forgiving. 
    6. Again, be gentle! No tough pastry around here! Chill between each step. It may be more forgiving but it isn’t magic.
    Pâte Sucrée
    Pate Sucree sweet dough being rolled

    Pâte Sucrée

    Chef Lindsey
    Pâte Sucrée is a sweet tart crust that is buttery and slightly sweet. It is a tender dough that is as easy to make as cookie dough!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine French
    Servings 24 people
    Calories 122 kcal

    Ingredients
     

    • 85 g Powdered sugar
    • 175 g Butter (cubed)
    • 100 g Eggs
    • 350 g Pastry Flour (or All Purpose)
    • ½ teaspoon Kosher Salt
    Makes: 9inch9 x 9inch round
    Metric - US Customary

    Instructions
     

    • Soften your butter in a stand mixer or let it sit out at room temperature for an hour or so.
    • Put sifted powdered sugar and softened butter in stand mixer with the paddle attachment, and cream them (starting on low so the powdered sugar doesn’t get everywhere). This will get silky smooth.
    • Add our eggs one at a time (it helps if the eggs are room temperature), it might look a little scary in the bowl, but don’t worry, the eggs will incorporate at their own pace.
    • Add AP Flour and Kosher salt to bowl of stand mixer and start on low to cut in our creamed mixture, be patient and trust the process. What we’ve got here is sucrée!
    • This dough still needs to be handled with care and love, because it still has gluten in it which you don’t want to overdevelop.
    • Take your sucrée out and divide it into however many packets you want, wrap them in cling wrap and chill them for at least two hours. You can also freeze them already rolled out!
    • To Blind Bake:
    • Preheat an oven to 350F
    • Roll to 3mm thick either on a piece of parchment or on a floured surface. Chill at least 30 minutes.
    • Remove from parchment to line a large tart pan up to 12” in diameter. Or cut with ring molds slightly larger than the mini tart pans you are using. Place one dough circle over each mold and gently place it in the crease and the press to line. Chill.
    • Cut parchment paper that will fit inside your molds. Crumple it up to make it pliable.
    • Cut off the excess on the top of the chilled and lined tart shells. Place parchment inside and fill with beans or rice. I find that rice doesn’t work as well as medium sized beans. Chill again if they got warm.
    • Bake in preheated oven for 8-11 minutes with the beans or until the parchment lifts out easily and the sides have begun to brown. Remove the parchment and beans and set aside to cool. You can reuse both again!
    • Continue baking until golden brown.
    • Cool completely!

    Video Instructions

    YouTube video

    Notes

    Yield: enough dough for 2, 8-9 inch tart or pie crust 
    You can store baked tart shells for 5 days in the refrigerator, freeze for up to 2 months, or use them immediately. 
    The dough can also be stored well wrapped in the refrigerator for 3 days or the freezer for 2 months. 
    Keyword easy pie recipe, easy tart recipe, sweet tart dough
    Tried this recipe?Mention @cheflindseyfarr
    Pâte Sucrée
    Pâte Sucrée
    PinShareYummlyTweetEmail

    Reader Interactions

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

    More about me →

    Popular Recipes

    • Classic Donut Glaze
      Classic Donut Glaze

    • Traditional Raspberry Linzer Cookies
      Traditional Raspberry Linzer Cookies

    • Moravian Christmas Cookies
      Moravian Christmas Cookies

    • Grandmas Old Fashioned Soft Sugar Cookies
      Grandmas Old Fashioned Soft Sugar Cookies

    • Hungarian Chicken Paprikas with Homemade Spaetzle
      Hungarian Chicken Paprikas with Homemade Spaetzle

    Footer

    About

    • Home
    • About
    • Newsletter
    • Contact
    • Privacy Policy

    Browse

    • Recipe Index
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes

    Our Brands

    • Pastry Creations

    Follow

    Copyright © 2023 Chef Lindsey Farr, LLC

    Share this ArticleLike this article? Email it to a friend!

    Email sent!