Pâte Sucrée Tart Dough
A classic French sweet tart dough with a crisp, buttery texture and clean edges once baked. Pâte sucrée holds its shape well and slices neatly, making it ideal for soft or chilled fillings
Ingredients
- 100 g unsalted butter soft but not greasy
- 90 g powdered sugar
- 1 large egg
- 220 g all purpose flour
- 1/4 tsp salt
Instructions
Make the dough
- Add the butter and powdered sugar to a bowl and cream with an electric mixer or by hand until smooth and evenly combined. You don't want to whip it until airy, just to bring it together into a smooth base. 100 g unsalted butter, 90 g powdered sugar
- Beat in the egg until fully combined and emulsified. 1 large egg
- Add the flour and salt and mix just until the dough comes together. 220 g all purpose flour, 1/4 tsp salt
- Tip the dough onto the bench, bring it together gently, and shape into a disc. Wrap and chill for at least 30 minutes.
Pre baking the pastry
- Pre baking is recommended for chilled or no bake fillings.
- Heat the oven to 340°F (170°C).
- Take the dough out of the fridge and let it sit for 5 to 10 minutes. It should still feel cold, but not rock hard. If it cracks immediately when you try to roll, it is too cold.
- Roll the dough on a lightly floured bench or between two sheets of parchment to an even thickness of about 3 to 4 mm. Roll it a few inches wider than a 9 or 10 inch tart pan.
- Loosely roll the dough around the rolling pin, then unroll it over the ungreased tart pan. Gently lift the dough at the edges and let it fall into the base and corners. Use your fingertips to press the dough into the sides of the pan, working your way around. Patch any cracks with excess dough.
- Press the dough firmly into the angle between the base and the sides. This helps the shell keep its shape during baking. Roll the rolling pin over the top of the pan or trim with a sharp knife.
- Dock the base with a fork, and chill the lined pan for 20 to 30 minutes.
- Line the shell with parchment paper and fill with pie weights.
- Bake for 20 minutes, until the edges look set. Remove the weights and parchment and return to the oven for 15-20 minutes, until the base is dry and lightly golden. Cool completely before filling.
Notes
Pâte sucrée is easy to make ahead. The dough can be wrapped and kept in the fridge for up to three days, or frozen for up to two months. Thaw frozen dough in the fridge overnight before rolling.
A fully baked tart shell can be stored at room temperature in an airtight container for two days. If you want to keep it longer, freeze the baked shell once it’s completely cool. It thaws quickly and stays crisp, ready to fill whenever you need it.
Leftover dough: This pâte sucrée recipe makes more dough than you need for a single tart. Wrap the leftover dough tightly and freeze it for up to 3 months. It's perfect for making mini tartlets, or you can roll it out and cut it into cookies. Bake them at the same temperature for 10-12 minutes until the edges are lightly golden. They taste like buttery shortbread.
Measuremens
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 67mgPotassium: 33mgFiber: 1gSugar: 6gVitamin A: 309IUCalcium: 12mgIron: 1mg
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