pate sucree

Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it&#039;s an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2&quot; big.

Pâte Sucrée - French Sweet Tart Crust (pastry dough)

flour (, plain/all purpose)

6 1/2 tbsp soft icing sugar / powdered sugar (, sifted (Note 1))

tbsp almond meal / ground almonds ((Note 2))

tsp salt

/ 7 tbsp butter

Whisk together flour, icing sugar, salt and almond meal in a bowl.

Add butter. Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).

Add egg. Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.

Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8&quot; thick disc. Wrap with cling wrap and refrigerate for 30 minutes.

Tart dough:

Unwrap chilled dough. Place on a lightly floured work surface.

Roll out into a 32cm / 13" round (3mm / 1/8" thick).

Rolling out:

Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.

Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).

Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2&quot; - you can use any up to this size.

Chill pastry in tart tin for 30 minutes.

Line tart tin:

Preheat oven to 200°C / 390°F (180°C fan).

Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a &quot;X&quot; arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).

Baking:

Baking times for a Par Baked Tart to be used for tarts that are baked for &gt; 30 minutes once the filling is added into the cooked tart shell.

Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.

Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again). 

Par Baked Tart Crust:

Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for &lt; 25 minutes.

Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.

Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won&#039;t cook through in less than 25 minutes once filled.

Fully Cooked Tart Crust:

Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).

Make ahead up to 3 days, suitable for baking once filled.

Cool &amp; use

This simple Sweet Shortcrust Pastry is an amazingly easy to make shortbread type crust for all of your sweets, desserts, pies and tarts! It can be made entirely by hand, and doesn&#039;t even need to be rolled out for filling your pie or tart pans!

Sweet Shortcrust Pastry

all-purpose flour

unsalted butter ((softened, at room temperature))

sugar

salt

tsp vanilla extract ((or almond extract))

beat butter and sugar

In a large mixing bowl, or the bowl of your stand mixer, beat the butter until softened. Add the sugar next and continue to beat until light and fluffy.

add egg

Gradually incorporate the egg and vanilla extract into your beaten butter and sugar.

add flour

Add the salt to a small bowl with the flour, stir to mix it in. Then add the flour to the buttery egg mixture, all at once. Combine until the flour is incorporated and you have a loose crumbled texture.

gather the crumble together

In the bowl, or turned out onto a clean working surface, gather the crumbled texture dough together and form into a ball. Wrap with plastic cling film wrap and flatten into a disc shape.

chill the dough

Chill the dough, either by refrigerating the wrapped dough for 30 minutes to an hour, or by placing the dough in your freezer. Chill in the freezer for only 10-20 minutes, or until the dough is firm (which will depend on the thickness of your formed disc).

Mixing the Dough

prepare tart pan

Choose a tart pan that will work best. Grease or coat the 8-9 inch tart pan with non-stick baking spray (oil and flour combination spray). *My preferred tart pan is metal, that also has a removable bottom. However, this sweet shortcrust pastry dough will form into any shape pan.

spread and shape the dough

Rolled Method: The dough can be rolled into an even layer about 10-11 inches in diameter, then transferred carefully over the tart pan. Allow the dough to loosely fill the tart pan, try to stretch the dough as little as possible to prevent shrinking while baking. Use your fingers to firmly press the dough into place along the pan edges.Pressed Method: The dough can be spread in the pan using your fingers. Pat the dough until it has an even bottom layer and sides are firmly pressed into place.

trim and dock

Trim the filled pastry edge or excess, either using a rolling pin (rolled over the top of the tart pan from one side to the other) or a sharp knife. Use a fork to prick, or &#039;dock,&#039; the shortcrust pastry dough. Doing this helps to leave space for filling as the pastry crust swells and puffs during baking.

chill

Once the dough is filled into the pan, trimmed and docked, cover it with plastic cling film and chill again. Place in the freezer for about 15 minutes while your oven preheats to 350 degrees F (175 degrees C) for blind baking. *You should place a sheet pan in the preheating oven for putting the tart pan on during blind baking as well.

Filling A Tart Pan

fill the crust

Remove the chilled pastry crust and cut a sheet of aluminum foil or parchment paper that is larger than your pie or tart pan. *Leave excess edges for ease of removal while the baked crust is still warm/hot. Fill the lined shortcrust pastry with pie weights, dried beans or rice. Use enough of whatever you&#039;re using as weights to hold down the paper and keep the dough from puffing while baking.

pre-bake

Bake the weighted shortcrust pastry dough on the preheated baking sheet in the center of your oven at 350 degrees F (175 degrees C) for 15 minutes, or until the dough is about half-baked. *The parchment paper or aluminum should lift away easily, without sticking to the dough, when at this partially baked point.

Blind Bake

Grand classique parisien, la tarte bourdaloue est garnie de poires au sirop et d'une crème d'amandes onctueuse. Un dessert bien gourmand comme on les aime !

Tarte bourdaloue aux poires

g de farine

g de beurre doux

oeuf

g de sucre

pincée de sel

oeufs

60 g d'amande en poudre

70 g de beurre doux

boîte de poire au sirop

g d'amandes effilées

1. Pour la pâte sablée : mettez la farine, le sel et le beurre en petits morceaux dans une jatte. Effritez du bout des doigts. Dans un autre récipient, battez le sucre et l'oeuf jusqu'à ce que le mélange blanchisse. Mélangez les deux préparations. Pétrissez légèrement et faites une boule.

2. Laissez-la reposer 30 min au réfrigérateur dans un film plastique avant de l'utiliser.

3. Pour la garniture : dans une jatte, mélangez les oeufs et le sucre avec une spatule. Ajoutez la poudre d'amande et le beurre fondu. Ne fouettez pas trop pour ne pas incorporer d'air (ce qui ferait gonfler la crème d'amandes).

4. Préchauffez le four à 180°C (thermostat 6).

5. Etalez la pâte et foncez-en un moule à tarte de 26 cm de diamètre. Piquez le fond à l'aide d'une fourchette.

6. Disposez chaque demi-poire coupée en lamelles sur le fond de la tarte. Versez la préparation et parsemez d'amandes effilées.

Si vous prenez des poires fraîches, il faudra les peler et les cuire 15 à 20 min dans un sirop (75 cl d'eau et 250 g de sucre en poudre).

Simple&amp;hellip;. Mais tellement chocolat, et tellement bon ;) Pourquoi s&amp;rsquo;en priver &amp;hellip; pate sucr&amp;eacute;e croustillante et ganache intense&amp;hellip; que du bonheur.

Tarte au Chocolat (Ganache au Chocolat)

g de sel ou sel fin

g de beurre

g de crème liquide

220 g de chocolat noir

90 g de beurre

Réalisation de la pâte sucrée

Sabler la farine, le sel, le sucre, et le beurre (m&amp;eacute;langer avec les doigts en &amp;eacute;miettant constamment de mani&amp;egrave;re &amp;agrave; obtenir une poudre, comme du sable.) soyez bien attentif &amp;agrave; ne pas laisser de morceaux de beurre apparents) Faite un puits au centre, ajouter l&amp;rsquo;&amp;oelig;uf, m&amp;eacute;langer rapidement. (il ne faut pas trop travailler la p&amp;acirc;te sucr&amp;eacute;e, elle deviendrait dure &amp;agrave; la cuisson, il faut donc m&amp;eacute;langer rapidement et arr&amp;ecirc;ter d&amp;egrave;s que la p&amp;acirc;te est homog&amp;egrave;ne) Faire une boule Laisser reposer au r&amp;eacute;frig&amp;eacute;rateur 45 mn.

Cuisson de la pâte sucrée

&amp;Eacute;taler la p&amp;acirc;te et la d&amp;eacute;poser dans le moule (24cm de diam&amp;egrave;tre). Cuire la p&amp;acirc;te &amp;agrave; blanc : je pose un papier sulfuris&amp;eacute; sur la tarte, et je rempli avec des poix chiches, ou de la farine (que je garde pour cet usage uniquement). Cuire &amp;agrave; 175&amp;deg;, 20 minutes. Enlever le papier et les poix chiches, et repasser la p&amp;acirc;te au four 5 mn si besoin, pour terminer la cuisson.

Réalisation de la ganache Chocolat

Faire fondre le chocolat sur un bain marie. Mettre &amp;agrave; chauffer la cr&amp;egrave;me et le sucre. Lorsque la cr&amp;egrave;me arrive &amp;agrave; &amp;eacute;bullition, la verser sur le chocolat, en trois fois, et m&amp;eacute;langer d&amp;eacute;licatement &amp;agrave; la maryse (m&amp;eacute;langer d&amp;eacute;licatement pour ne pas incorporer d&amp;rsquo;air &amp;agrave; la pr&amp;eacute;paration). Ajouter le beurre, et lisser la ganache au mixer plongeant.

Assemblage &amp; Finitions

Couler la ganache sur le fond de tarte cuit R&amp;eacute;server au frais Optionnel : Pour la d&amp;eacute;co une chantilly aux fruits rouges, dress&amp;eacute;e &amp;agrave; la poche &amp;agrave; douille.

Pate Sucree is one of the three basic French pastry dough recipes. It's sweet and used for a variety of sweet pie fillings. It's perfect for cream based pies that have a lot of moisture. 

Pâte Sucrée (Sweet Pie Crust)

(360 grams) all-purpose flour

(50 grams) granulated sugar

(235 grams) cold butter, cut into ¼” pieces

(115 grams) cold water

Add the flour, sugar and salt to the bowl of a food processor.

Process for 30 seconds to combine and pulverize the sugar.

With the motor running pour pour in the cold water in a steady stream into the flour mixture. The dough should be crumbly and it should hold together when squeezed. If the dough is too dry drop in more water until it holds together.

Empty the flour mixture onto a work surface and spread the mixture out into a rough horizontal line in front of you. Fraisage the dough by taking the heel of your hand smear a small pile of dough into a thin line. Repeat this process until most of your dough has been worked (see note) and the dough is cohesive.

Using a bench scraper, scrape up the dough in chunks and stack it into two piles.

Place each in a piece of plastic wrap and wrap tightly. 

Using a rolling pin, roll the dough out until until it stretches to the corner of the plastic wrap. 

Refrigerate for at least 2 hours, but preferably overnight

I used half of this crust recipe to make the Pumpkin Mascarpone pie and it is delicious!!!!  Thank you for the amazing and easy recipes!

I made this pie for my husband's birthday and he loved it.

I used this recipe today to make a traditional pumpkin pie and of course I couldn’t wait to try your crust and  it was fabulous and quite possibly the best crust I’ve ever eaten. Also made your gluten free crust for some family members and I’m sure that will be great at well. Thanks to you and your recipes this thanksgiving!

This homemade Tart Crust recipe is buttery, crisp, flaky, and easy to make. The best part is, you don&#39;t need pie weights. Serve this with homemade Pastry Cream to make the best fresh Fruit Tarts.

Sweet Tart Crust (Pâte Sucrée)

unsalted butter (softened at room temperature)

tsp fine sea salt

tsp vanilla extract

flour

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, salt, and butter and cream together on medium speed just until combined (2-3 minutes), scraping down the bowl as needed.

Add egg yolk and vanilla and beat until incorporated, scraping down the bowl as needed.

Add flour and mix on low speed until the flour is fully incorporated and dough comes together (1 minute). Transfer dough to a clean work surface and shape the dough into a flat disk. Press the dough into an 11-inch or 10-inch round tart pan. The dough should be about 1/4” thick on the bottom and sides of the pan.

Use the bottom of a measuring cup to press the corners squarely. Flatten the finished top edge with your fingertips or trim the top edge with a paring knife so it sits flush in line with the top of the tart pan (I repurpose any scraps by patching any thin-looking areas). Cover with plastic wrap and freeze 30 minutes while you preheat the oven.

Preheat the oven to 350˚F. Set the tart pan over a baking sheet to make it easier to transfer and Bake at 350˚F in the center of the oven for 25-28 minutes or until golden brown then transfer to a wire rack to cool completely.

Once the dough is at room temperature, carefully remove the outer rim by pushing on the base of the mold. To release from the base, carefully insert a knife between the pan and the crust to release, moving around the edges of the pan until the base releases easily.

I used your tart crust to make mini fruit tarts and they held together well with care. The flakiness and buttery layers were amazing with fruit curd and crème pâtisserie! Definitely will make again!

I just finished this recipe and I'm very happy with the results! My dough was perfect just like you described it. Thanks!

This tart can be assembled in less than 10 minutes with tart crust and pastry cream on hand.

French Raspberry Tart

round (9.5"/24cm) Sweet Tart Crust

recipe (2 cups 500 milliliters) Crema Pasticcera (Pastry Cream)

sugar ((optional), for dusting)

Pre-bake the tart crust. (See Sweet Tart Crust Recipe) Make at least one day ahead.

Make the pastry cream. (See Crema Pasticcera Recipe) For the flavors to develop, make the day before, minimum 4 hours ahead, and refrigerate.

Make Ahead

Spread the pastry cream in tart shell.

Arrange the raspberries on top of the cream.

To Glaze Tart: (optional) Heat jam or jelly over medium heat, stirring occasionally, until liquid (about 3-4 minutes). If using jam with fruit pieces, strain through a fine sieve. Let cool a moment, so it doesn&#39;t cook the fruit, then brush or dab a light coat of glaze on the fruit. If too thick to work with, thin by stirring in a drop or two of water (or liquor such as rum, Grand Marnier, or triple sec).

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Top Tags

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The most viewed pate sucree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine