Hey, y’all. While a basic pie crust is useful for so many recipes, from pies to tarts to turnovers, sometimes you need a nice, sweet dough recipe for French-style tarts. That’s where you need a recipe for pâte sucrée in your back pocket.
A traditional French pastry dough, it is somewhat richer than sable, thanks to the heavy cream in the recipe. It can be used interchangeably with sable.
For ease of browsing, you can find all my pastry dough recipes in one place. Now, let’s jump right into this French sweet dough.
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Pate Sucree, at a Glance
✅Skill Level: Beginner
✅Skills: The Creaming Method
✅Type: Pastry Dough
✅Number of Ingredients: 7
✅Prep Time: 10 minutes
✅Cook Time: 20-30 minutes
✅Yield: 2 tart shells or approximately 10-12 mini tart shells
Jump Straight to the Recipe
Sucre is French for sugar. This yields a sweet dough that is fairly crumbly and is good great for lining tart pans. This is a pretty rich, sandy dough, thanks to the yolks and cream.
Other similar doughs include sable and shortbread.
As written, the recipe calls for equal weights of both all-purpose flour and cake flour.
You can use all of one or all of the other. If using all cake flour, the dough will be more delicate and might be better suited to making cookies rather than a tart shell.
If you use 100% all-purpose flour, your dough will bake up a bit sturdier and will certainly be an excellent choice for tart shells.
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Serving Suggestions
Consider filling individual tart shells made of pâte sucrée with lemon curd or maybe some vanilla pudding and then topping with fruit.
And much like sable, you can always make cookies from your sucree dough.
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
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Pâte Sucrée Recipe
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Ingredients
- 8 oz all purpose flour
- 8 oz cake flour
- 4 oz sugar
- 10.4 oz unsalted butter
- 2 egg yolks
- 1 oz heavy cream
- pinch salt
Instructions
- In a bowl with your hands or a hand mixer, or in the bowl of your stand mixer, combine butter, sugar, salt, and flours until very sandy.
- Add yolks and cream and mix just until dough comes together. Do not overwork dough.
- Roll out between sheets of parchment and refrigerate for at least 30 minutes. You can also freeze it for up to a month.
- When ready to bake, let the dough sit at room temperature for a few minutes so it is pliable, and then gently fit it into a tart pan, gently pressing it into the corners.
- Roll over the top of the pan to cut off the excess dough.
- Prick all over with a knife and then freeze. Baking from frozen reduces the risk of the crust shrinking.
- Bake at 350 degrees, F, until lightly golden brown and delicious. Fill with your desired filling.
Did You Make Any Changes?
Notes
Nutrition
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Thanks for reading friends.
I hope you enjoy the sweet pate sucree for tarts and for cookies.
Take care, y’all.
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