Description
Learn how to make Pâte Sucrée, a classic French sweet tart dough that is tender and crumbly, perfect for a variety of tart fillings. This recipe yields a buttery, slightly sweet crust that is easy to work with and bakes up beautifully golden.
Ingredients
Scale
Dough:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons ice water (if needed)
Instructions
- Pulse dry ingredients: In a food processor, pulse together the flour, powdered sugar, and salt until combined.
- Add butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Incorporate egg yolk: Add the egg yolk and pulse until the dough just comes together.
- Adjust consistency: If needed, add ice water gradually until the dough holds together.
- Shape and chill: Shape the dough into a disk, wrap, and refrigerate for at least 1 hour.
- Roll out: Roll out the chilled dough, transfer to a tart pan, prick the bottom, and chill.
- Bake: Preheat oven, blind bake the shell, then finish baking until golden.
- Cool: Cool the tart shell completely before filling.
Notes
- Keep ingredients cold for best results.
- Pâte sucrée is versatile for various tart fillings.
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of tart shell)
- Calories: 180
- Sugar: 5g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
