Classic Pâte Sucrée

Name: Classic Pâte Sucrée
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 8 portions
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold and cubed); 1/4 cup granulated sugar; 1 large egg; 1 tablespoon milk (cold); 1 teaspoon vanilla extract; 1/4 teaspoon salt

95 min 8 portions Medium

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Classic Pâte Sucrée

A buttery and sweet French pastry dough perfect for tarts and pies.

Prep

20 min

Cook

15 min

Total

95 min

Servings

Difficulty

Medium

Pâte sucrée, or sweet pastry dough, is a staple in French patisserie, known for its rich, buttery and slightly sweet nature. This dough is perfect for creating a variety of tarts and pies, offering a tender and crumbly texture that complements the fillings beautifully. Originating from France, pâte sucrée is the go-to pastry base for many elegant desserts. Its versatility and flavour make it a favourite among bakers looking to create both simple and elaborate dessert presentations.

Instructions

Prepare the dry ingredients

In a large bowl, whisk together the flour, sugar, and salt until well combined.

Pro tip: Ensure all dry ingredients are evenly mixed to avoid uneven sweet spots.

Cut in the butter

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Pro tip: Keep the butter as cold as possible to create a flaky texture.

Combine wet ingredients

In a small bowl, whisk together the egg, milk, and vanilla extract.

Pro tip: Ensure the egg mixture is fully combined for even distribution in the dough.

Form the dough

Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently stir until the dough begins to come together.

Pro tip: Avoid over-mixing to prevent a tough dough.

Chill the dough

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Pro tip: Chilling helps the dough firm up and makes it easier to roll out.

Roll out the dough

On a lightly floured surface, roll out the dough to fit your tart pan, approximately 3 mm (1/8 inch) thick.

Pro tip: If the dough cracks, let it warm slightly before continuing.

Transfer to pan

Carefully transfer the rolled dough to the tart pan, pressing it gently into the edges and trimming excess.

Pro tip: Use the rolling pin to help transfer the delicate dough.

Bake the crust

Preheat the oven to 180°C (350°F). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake until golden, about 5 more minutes.

Pro tip: Blind baking ensures a crisp crust, especially for wet fillings.

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Tips & Tricks

Use cold ingredients to ensure a flaky crust.
Chill the dough before rolling to prevent sticking.
Don't overwork the dough to avoid a tough texture.

Frequently Asked Questions

What is pâte sucrée?

Pâte sucrée is a sweet French pastry dough used primarily for tart and pie crusts.

How long to chill pâte sucrée?

Chill the dough for at least 1 hour to ensure it firms up enough to roll out.

Can I freeze pâte sucrée?

Yes, you can freeze it for up to a month. Thaw it overnight in the refrigerator before using.

How thick should pâte sucrée be rolled?

Roll the dough to about 3 mm (1/8 inch) thickness for optimal results.

What can I fill pâte sucrée with?

Common fillings include custards, fresh fruits, or chocolate ganache.

Serving Suggestions

Pâte sucrée can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to a month. When you're ready to use it, simply thaw it overnight in the refrigerator. This sweet pastry pairs wonderfully with creamy custards, fresh fruits, or rich chocolate fillings, making it a versatile base for your dessert creations.

Nutrition per serving

210

Calories

Protein

12g

Fat

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