Pâte Sucrée Tart Shell
A crisp, buttery French tart dough with a delicate, cookie-like crumb.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
Pâte sucrée is a sweetened French pastry dough prized for its sandy, shortbread-like texture and sturdy structure once baked. It's the classic base for fruit tarts, custard tarts, and other elegant desserts that need a crisp shell to hold rich fillings. Chilling the dough before rolling and blind-baking ensures clean edges and a crumb that won't turn soggy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 1 egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Method
-
In a food processor, combine the flour, powdered sugar, and salt; pulse briefly to mix.
-
Add the cold cubed butter and pulse until the mixture resembles coarse, sandy crumbs with no large chunks remaining.
-
Whisk together the egg yolk, heavy cream, and vanilla extract, then drizzle over the flour mixture. Pulse just until the dough comes together and looks slightly crumbly but holds when pressed.
-
Turn the dough onto a work surface, gather into a disk, and flatten to about 1 inch thick. Wrap tightly in plastic wrap and refrigerate until firm.
-
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick, turning occasionally to prevent sticking.
-
Transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the bottom and fluted sides. Trim excess dough flush with the rim.
-
Prick the bottom lightly with a fork, then chill the shell in the refrigerator to firm up before baking.
-
Preheat the oven to 375°F. Line the chilled shell with parchment paper and fill with pie weights or dried beans.
-
Blind-bake until the edges are set and lightly golden.
-
Remove the parchment and weights, then continue baking until the bottom is dry and golden brown all over.
-
Let the tart shell cool completely in the pan on a wire rack before unmolding and filling.
Rate this recipe
Pâte Sucrée Tart Shell
Pâte sucrée is a sweetened French pastry dough prized for its sandy, shortbread-like texture and sturdy structure once baked. It's the classic base for fruit tarts, custard tarts, and other elegant desserts that need a crisp shell to hold rich fillings. Chilling the dough before rolling and blind-baking ensures clean edges and a crumb that won't turn soggy.
2 hr 15 min 1 tart shell (9-inch) 210 cal
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 1 egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Method
- 1
In a food processor, combine the flour, powdered sugar, and salt; pulse briefly to mix.
- 2
Add the cold cubed butter and pulse until the mixture resembles coarse, sandy crumbs with no large chunks remaining.
- 3
Whisk together the egg yolk, heavy cream, and vanilla extract, then drizzle over the flour mixture. Pulse just until the dough comes together and looks slightly crumbly but holds when pressed.
- 4
Turn the dough onto a work surface, gather into a disk, and flatten to about 1 inch thick. Wrap tightly in plastic wrap and refrigerate until firm.
- 5
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick, turning occasionally to prevent sticking.
- 6
Transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the bottom and fluted sides. Trim excess dough flush with the rim.
- 7
Prick the bottom lightly with a fork, then chill the shell in the refrigerator to firm up before baking.
- 8
Preheat the oven to 375°F. Line the chilled shell with parchment paper and fill with pie weights or dried beans.
- 9
Blind-bake until the edges are set and lightly golden.
- 10
Remove the parchment and weights, then continue baking until the bottom is dry and golden brown all over.
- 11
Let the tart shell cool completely in the pan on a wire rack before unmolding and filling.