Buttery and crisp yet tender, this lightly sweet tart crust has a shortbread-like texture that makes the perfect base for the sweet tart filling of your choice. Enriched with egg and confectioner's sugar, pâte sucrée is less flaky than a pie crust with more of a crumbly, cookie-like texture.
Pâte sucrée ('sweet dough' in French) keeps its wonderful shortbread texture even when cold, making it perfect for tarts that are served chilled. It is pre-baked, either partially or fully, before filling. This makes it ideal for fillings that don't require baking, such as fresh fruit tarts.
Making a tart crust can seem a little daunting at first, but it's actually quite simple and a wonderful thing to have in your kitchen repertoire. Practicing a couple times can go a long way in helping you get the hang of it. This recipe will guide you on how to easily make your own sweet tart crust at home.
Once you've made this tasty sweet tart crust, what will you fill it with? The choices are endless. This flavourful strawberry custard tart or this pretty grape tart are some great options.
Ingredients
- Flour - All purpose flour is used as it provides the right amount of sturdiness to the crumb.
- Confectioner's sugar - This type of sugar is preferred as it yields a melt-in-your-mouth, tender crust texture.
- Salt - For flavour and balancing the sweetness.
- Unsalted butter - We use unsalted butter and add salt separately to control the amount of salt, as the amount does vary by vendor.
- Egg yolk - A classic tart dough ingredient. This contributes to a tender dough.
- Heavy cream
- Pure vanilla extract - Adds a beautiful flavour and aroma.
See the recipe card below for quantities.
Instructions
For this recipe I use a food processor, however, you can use a pastry cutter to achieve the same results. Blend the flour, sugar, and salt together until combined.
Cut the cold butter into small cubes and add it into the dry ingredients. Pulse until it becomes coarse crumbles.
Pulse in the egg yolk, heavy cream, and vanilla extract until the dough begins to gather together and pull away from the sides; but hasn't yet formed one large ball of dough. You don't want to overwork the dough as this can cause toughness and shrinkage.
Place the dough onto a lightly floured work surface. Form it into one large ball, then flatten it into a thick disk. The dough shouldn't be sticky when handled.
Wrap the dough tight and well with plastic wrap and chill it in the refrigerator for 1 hour. This will stiffen the dough and make it easier to roll. (Chilling it any longer than an hour can cause the dough to become too stiff to easily roll out. To fix this, set it out for awhile to soften before rolling.)
Return the dough to a lightly floured work surface and allow it to sit out for a couple minutes to regain some pliability. Roll the dough out to fit a 9" tart pan (roughly an 11"/28 cm circle to include the sides). When rolling, always roll away from you and lift between strokes, turning the dough as you go. This will give you a more even crust.
Transfer the rolled out dough into the tart pan. Press the dough into the pan. You can use a sharp knife to trim off the edges. (See tips if you struggle with this step.)
Wrap the pan with plastic wrap and put it into the freezer for 25 minutes or so, until it is firm. This step helps to prevent the tart crust from shrinking while baking.
Meanwhile, preheat your oven to 375°F / 190°C.
Blind baking
Tart crusts are usually baked (either partially or fully) before adding any fillings to prevent them from becoming soggy and leaking. This filling-free baking step is called 'blind baking.' Blind baking is done in two steps - first with weights, then without. The weights prevent the crust from puffing up during baking.
Remove the plastic wrap from the pan, wrap it in aluminum foil, and fill it with evenly distributed pie weights, dry beans, or dry rice. Bake it on the centre rack of the oven for 20 minutes.
Place the pan on a heat-safe surface and remove the foil and weights before returning it to the oven.
If your tart recipe requires a partially baked crust (the tart filling needs to be baked), bake for 5 more minutes. If your recipe requires a fully baked crust to start (the filling doesn't require any baking), bake it for 10 more minutes.
You can store the baked tart crust for later use; or fill immediately with the delicious filling of your choice.
Equipment
To make this recipe you will need the following:
- 9" tart pan - This recipe was designed to make a crust for a standard 9 inch tart pan. However, it could also be used for a smaller tart or 6 mini tarts. Bake times would have to be adjusted accordingly.
- Food processor or pastry cutter
- Plastic wrap
- Rolling pin
- Aluminum foil
- Pie weights, dry beans or dry rice
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Storage
This sweet tart crust is great for making ahead of time. After partially or fully baking, allow it to cool completely then wrap well with plastic wrap and store in the refrigerator for up to 5 days. Set out on a countertop to return to room temperature.
You can also freeze it in a freezer-safe, zip-top bag for up to 3 months. To thaw, place in the refrigerator overnight.
Tips for Success
- Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
- Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
- Correct pan - Use a tart pan with a removable bottom. This will make removing the tart from the pan without fracturing the crust much easier.
- Easy transfer - It can be a little tricky to transfer the rolled out dough to the pan. A popular trick is to wrap the dough around your (very lightly floured) rolling pin to help with the transfer, then unroll it on top of the pan. If you do accidentally make a tear, you can use your fingers to reconnect and reshape the dough. If you are really struggling with the transfer, you can simply place the dough into the tart pan and use your hands to press the dough into shape.
- Room temperature - Cool the sweet tart crust to room temperature before removing it from the baking pan to help prevent it from cracking.
FAQ
Pie crust is tender and flaky, while tart crust has a crumbly texture closer to a cookie. Despite both being buttery and a touch sweet, they are still quite different.
Yes! It's great to have a tart crust already prepared and ready to go. Partially or fully bake the tart crust (according to the instructions below). Plastic wrap well and keep in the refrigerator for up to 5 days, or put in a freezer bag and freeze for up to 3 months.
This recipe was designed to make a crust for a standard 9 inch tart pan. However, it could also be used for a smaller tart or 6 mini tarts.
Pâte Sucrée vs Pâte Brisée
Pâte sucrée is slightly sweet with a short flake and a crumbly, shortbread cookie-like texture. It is partially or fully baked before filling. Pâte brisée is flakier and puffs more during baking, making it ideal for pies that are filled before baking. It is also used for savoury tarts and is similar to a classic American pie crust.
📖 Recipe
Sweet Tart Crust (Pâte Sucrée)
- Prep Time: 10 minutes
- Chill Time: 1 hour 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 9 inch tart crust
- Category: Tarts
- Cuisine: American
Description
Buttery and crisp yet tender, this lightly sweet tart crust has a shortbread-like texture. The perfect base for any sweet tart filling.
Ingredients
1 ¼ cups (180g) all-purpose flour
⅓ cup (35g) confectioner's sugar
¼ teaspoon salt
½ cup (113g) unsalted butter, cold
1 large egg yolk
1 tablespoon heavy cream
½ teaspoon pure vanilla extract
Instructions
For this recipe I use a food processor, however, you can use a pastry cutter to achieve the same results. Blend the flour, sugar, and salt together until combined.
Cut the cold butter into small cubes and add it into the dry ingredients. Pulse until it becomes coarse crumbles.
Pulse in the egg yolk, heavy cream, and vanilla extract until the dough begins to gather together and pull away from the sides; but hasn't yet formed one large ball of dough. You don't want to overwork the dough as this can cause toughness and shrinkage.
Place the dough onto a lightly floured work surface. Form it into one large ball, then flatten it into a thick disk. The dough shouldn't be sticky when handled.
Wrap the dough tight and well with plastic wrap and chill it in the refrigerator for 1 hour. This will stiffen the dough and make it easier to roll. (Chilling it any longer than an hour can cause the dough to become too stiff to easily roll out. To fix this, set it out for awhile to soften before rolling.)
Return the dough to a lightly floured work surface and allow it to sit out for a couple minutes to regain some pliability. Roll the dough out to fit a 9" tart pan (roughly an 11"/28 cm circle to include the sides). When rolling, always roll away from you and lift between strokes, turning the dough as you go. This will give you a more even crust.
Transfer the rolled out dough into the tart pan. Press the dough into the pan. You can use a sharp knife to trim off the edges. (See tips if you struggle with this step.)
Wrap the pan with plastic wrap and put it into the freezer for 25 minutes or so, until it is firm. This step helps to prevent the tart crust from shrinking while baking.
Meanwhile, preheat your oven to 375°F / 190°C.
Remove the plastic wrap from the pan, wrap it in aluminum foil, and fill it with evenly distributed pie weights, dry beans, or dry rice. Bake it on the centre rack of the oven for 20 minutes.
Place the pan on a heat-safe surface and remove the foil and weights before returning it to the oven.
If your tart recipe requires a partially baked crust (the tart filling needs to be baked), bake for 5 more minutes. If your recipe requires a fully baked crust to start (the filling doesn't require any baking), bake it for 10 more minutes.
You can store the baked tart crust for later use; or fill immediately with the delicious filling of your choice.
Nutrition
- Serving Size:
- Calories: 162
- Sugar: 4 g
- Sodium: 60.8 mg
- Fat: 10.1 g
- Carbohydrates: 16 g
- Protein: 2 g
- Cholesterol: 43.7 mg
Keywords: tart crust
Kelsey says
I just took the crust out of the oven. Looks like it turned out perfectly golden. Will be making a special berry tart for our anniversary dinner which is on Monday.
Asha says
So glad it turned out well for you 🙂 thanks for sharing and Happy Anniversary!
Vanessa says
I'm not the biggest fan of pie crust but this tart crust is so yummy - like a cookie!
Asha says
Thank you! I prefer tart crust as well 😁
Marie-Pierre Breton says
I remember doing this pate sucré in cooking school, and it was never looking as lovely as yours. Back then, we would use raw chickpeas as weight to keep the pastry in its place. I'm like the handmade version like this; so much more crunch, I think! I'm definitely going to try this one soon!
Asha says
Thank you! 😊 I always used uncooked rice before I bought pie weights. I have to say, I do enjoy the easier clean up.
sonya says
I love anything that tastes like shortbread & this crust was absolutely delish!
Asha says
Thank you 💕
nancy says
thanks for this easy recipe to make a Buttery and crisp crust. I used it for my pie and it was lovely.
Asha says
Thank you, so glad to hear!