Pâte Sucrée (Sweet Tart Dough)
Learn how to make Pâte Sucrée, the classic French sweet tart dough that’s sweet, buttery and incredibly easy to work with! This press-in tart crust has a shortbread-like texture, requires no pie weights for baking, and it comes together in minutes with a stand mixer or hand mixer!
Years ago I learned how to make Pâte Sucrée in cooking school, and I’ve been using it ever since.
This classic French sweet tart dough is considerably different from my easy flaky pie crust recipe in that it includes egg yolk and powdered sugar to give it a soft texture like shortbread.
It also comes together with a mixer like shortbread as well. The powdered sugar and softened butter are beaten together until fluffy, then flour is mixed in. From there, egg yolk and vanilla are added to provide moisture and flavor.
From there, the dough is easily formed into a disc, then is pressed into a tart pan (or pie pan if you prefer that).
Since this crust is very forgiving, it’s baked in the oven without pie weights, there’s no need to dock the dough with a fork either, and it’s ready in about 20 minutes.
This sweet pastry dough is so easy to master, and you’ll use it again and again. 🙂
Why you’ll love this recipe
- The texture is soft and buttery with a sweet flavor that’s reminiscent of a rich shortbread cookie.
- This pate sucree recipe is so easy to make! It comes together in about 10 minutes with just a few simple ingredients.
- It’s an easy press-in tart crust that’s so soft and buttery that it doesn’t require pie weights for baking.
- You can make the dough up to a day or so ahead or freeze it for later use.
Recipe ingredients
This easy tart dough is a basically a shortbread crust, so it includes just a few basic ingredients.
- Flour. Use standard all purpose flour, which provides structure for the dough.
- Butter. Adds rich, buttery flavor. If you don’t have unsalted butter, do not add additional salt when preparing the dough.
- Powdered sugar. I chose powdered sugar to sweeten this tart crust because it contains cornstarch. The cornstarch lends a very soft, shortbread-like texture.
- Egg yolk. Provides richness and helps bind the dough.
- Vanilla. Adds delicious depth of flavor. Swap it out with your favorite extract such as almond, lemon, etc.
See the recipe card below for the full list of ingredients and quantities.
How to make pâte sucrée
This homemade tart dough is so easy to prepare, and it is guaranteed to impress. It comes together in a stand mixer just like classic shortbread dough, and it’s so soft and buttery that there’s no rolling required — the dough is pressed right into the pan!
The texture of the dough also eliminates the need for pie weights, and there’s no need to dock the tart shell with a fork before baking either.
Pro tip: Prepare the dough up to 3 days before you plan to use it. You can form it into a disc, or press it into the pan and wrap it tightly in plastic wrap and store it in the refrigerator.
See the recipe card below for full instructions.
Recipe FAQs
If you don’t own a 9 – 9 1/2″ non-stick tart pan with a removable bottom, you can certainly use a 9″ pie plate. Be sure that it is not a deep dish pie plate, however. The pie plate should be somewhat shallow or the sides should come up about 1 – 1 1/4″ or so.
Baking time will also vary depending on the depth of your pie plate. Begin checking for doneness after 15 minutes, and bake up to 20-22 minutes or until golden and the crust smells like shortbread.
You don’t need a rolling pin to roll out this tart dough. However, if you prefer to it out you can.
Simply chill the dough for about 15-30 minutes, then roll on a lightly floured surface following the instructions in my flaky pie crust recipe.
No pie weights are necessary for this soft, buttery dough, and there’s no need to dock it either. It stays perfectly in place during baking.
There’s no need to chill the dough before pressing it into the pan. If you do chill it and the dough is a bit too hard to press straight from the refrigerator, allow it to stand at room temperature for a few minutes to soften.
To store unbaked tart shell, form into a disc, then wrap tightly in plastic wrap and store in the refrigerator for up to 3 days. You can also press the dough into the pan you plan to use, wrap the dough with plastic wrap and store it in the refrigerator for up to 3 days as well.
To freeze the tart dough, form it into a disc and wrap it tightly in plastic wrap, followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator the day before you plan to use it.
Best ways to use this sweet tart dough
There are so many delicious ways to use pâte sucrée. I’ve listed a few of my favorites below:
- Prepare a French fruit tart! Fill it with homemade pastry cream and top with fresh fruit for the ultimate spring and summer dessert.
- Fill it with homemade lemon curd or lime curd for a delicious citrusy dessert. Top with homemade whipped cream or coconut whipped cream for the perfect finishing touch.
- Pour my rich chocolate ganache recipe into the baked tart shell for a chocolate lover’s dream dessert. Finish with whipped cream and raspberries or chocolate shavings.
Recipe notes
- Pro tip: Prepare the dough up to 3 days before you plan to use it. You can form it into a disc, or press it into the pan and wrap it tightly in plastic wrap and store it in the refrigerator.
- If you don’t have a nonstick tart pan with a removable bottom, you can use a 9″ pie plate (not deep dish). Baking time may take a few minutes longer.
- If you make the dough in advance, allow it to come to room temperature in order to press it into the pan easily.
- To freeze, shape the dough into a disc and wrap tightly in plastic wrap, followed by foil. Freeze the dough for up to 3 months. Thaw overnight in the refrigerator.
More dessert recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pâte Sucrée (Sweet Tart Dough)
Ingredients
- 1 stick unsalted butter 4 ounces; softened to room temperature
- 1/2 cup powdered sugar see note 2
- 1 1/4 cup all purpose flour
- 1/4 teaspoon sea salt omit if using salted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Cream the butter and sugar in a stand mixer fitted with the paddle attachement on low speed until combined, then increase the speed to medium and mix for about 2 minutes until fluffy (or use a regular mixer). Scrape down the sides of the bowl as needed.1 stick unsalted butter, 1/2 cup powdered sugar
- Add the flour and salt, and beat on low speed until just incorporated, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and beat on medium low until combined. The dough will be moist and clumpy and should hold together. If it appears dry, add a tablespoon or so of cold water and mix until combined.1 1/4 cup all purpose flour, 1/4 teaspoon sea salt, 1 large egg yolk, 1 teaspoon vanilla extract
- Pour the dough out onto a Silpat baking mat or work surface and shape it into a disc. At this point you can wrap it tightly with plastic wrap and store it in the refrigerator for 1-2 days or freeze it.
- Tear the dough into chunks and spread across the bottom of a non stick 9 – 9 1/2" tart pan with removable bottom. Press the dough into the edges, then evenly across the bottom of the pan. Cover with plastic wrap and store in the refrigerator for up to 1 day, or bake at 350 degrees for 20 minutes or until lightly golden and it smells like shortbread. For best results, begin checking for doneness after 15 minutes as all oven temperatures vary.
- Cool the crust completely, then fill with pastry cream, lemon curd or your favorite fillings. Enjoy!
Notes
- Pro tip: Prepare the dough up 3 days before you plan to use it. You can form it into a disc, or press it into the pan and wrap it tightly in plastic wrap and store it in the refrigerator.
- Use powdered sugar for the tart dough for a soft, shortbread-like texture.
- If you don’t have a nonstick tart pan with a removable bottom, you can use a 9″ pie plate (not deep dish). Baking time may take a few minutes longer.
- If you make the dough in advance, allow it to come to room temperature in order to press it into the pan easily.
- To freeze, shape the dough into a disc and wrap tightly in plastic wrap, followed by foil. Freeze the dough for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
