Pâte Sucrée (Sweet Tart Dough)
Pâte Sucrée, or sweet tart dough, is sweet and buttery like shortbread! It's an easy press-in crust that comes together in 10 minutes, and no pie weights are needed for baking!
Servings: 8 servings
Calories: 210kcal
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
Calories: 210kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 76mg | Potassium: 28mg | Fiber: 1g | Sugar: 7g | Vitamin A: 384IU | Calcium: 9mg | Iron: 1mg