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How to Make Pâte Sucrée - A Step-by-Step Guide

Pâte Sucrée is a classic French pastry dough that is perfect for making sweet tarts and crusts. It has a rich, buttery flavor and a tender, crumbly texture that pairs beautifully with all sorts of fillings, from fruit to chocolate to custard. This versatile dough is a staple in any baker's repertoire and is relatively easy to make at home.

The key to a perfect Pâte Sucrée is to use high-quality ingredients and to follow the recipe carefully. The dough is made with a combination of flour...

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Ingredients

  • 2 large egg yolks
  • ¼ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • ¾ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter, cut into 1/2-inch pieces

Information

  • Prep Time: 20 mins
  • Chill Time: 3 hrs
  • Stand Time: 10 mins
  • Bake Time: 25 mins
  • Cool Time: 40 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 12
  • Yield: 2 9 1/2-inch tart shells

  • Whisk together egg yolks, cream, and vanilla in a small bowl until thoroughly combined; set aside. Process flour, sugar, and salt in a food processor until combined, about 3 seconds.
  • Add butter and pulse until a coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump together, 10 to 12 pulses. Dough will be crumbly but should hold together when squeezed.
  • Transfer dough to a clean work surface, and press into a single mass. Divide dough evenly into 2 portions. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough until firm, at least 2 hours or up to 24 hours.
  • Place 1 dough disk on a lightly floured work surface. Let dough sit at room temperature 10 minutes to soften. Lightly grease removable bottom only of a 9 1/2-inch tart pan with butter. Roll dough to a 13-inch circle, dusting dough with flour as needed to prevent sticking. Brush off excess flour from dough.
  • Carefully roll dough around rolling pin, then unroll over the prepared pan. Press dough into the bottom and up the sides of the pan, trimming any excess dough.
  • Alternatively, press dough into pan without rolling. Patch any cracks with excess dough.
  • Prick crust all over with a fork. Chill, loosely covered with plastic wrap, 1 hour.
  • While tart shell chills, preheat oven to 350 degrees F (175 degrees C).
  • Line crust with parchment and fill with pie weights or dried beans. Bake in the preheated oven until crust is golden around the edges, 15 to 20 minutes.
  • Remove weights and parchment. Return to the oven and continue to bake until the bottom of crust is golden brown and looks dry, 10 to 15 minutes.
  • Transfer tart shell to a wire rack and let cool completely, about 40 minutes.

    • Nutrition

    324 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 82mg
    • Sodium: 166mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 1g
    • Protein: 4g
    • Potassium: 45mg

    Categories

    Sweet pastry recipes
    Shortcrust pastry recipes
    Shortbread recipes