Name: Pâte Sucrée (Sweet Tart Dough)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Other
Ingredients: 1 stick unsalted butter; 0.5 cup powdered sugar; 1.25 cups all purpose flour; 0.25 tsp sea salt; 1 egg yolk; 1 tsp vanilla extract

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Pâte Sucrée (Sweet Tart Dough)

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Ingredients

Warning0 allergens identified

Pâte Sucrée (Sweet Tart Dough)

1 stick unsalted buttersoftened to room temperature

½ cup powdered sugarsee note 2

1 ¼ cups all purpose flour

¼ tsp sea saltomit if using salted butter

1 egg yolk

1 tsp vanilla extract

Instructions

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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.

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.

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!

Nutrition

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Tips & Tricks (5)

Chill Your Butter & Equipment ❄️
Keep your butter, mixing bowl, and flour cold before starting; this ensures the dough stays workable and creates the flakiest, most tender texture in your finished tart crust.
Don't Overmix the Dough 🚫
Mix only until the ingredients just come together—overworking develops gluten and creates a tough, dense crust instead of the desired tender shortbread-like texture.
Press-In Technique for Even Thickness 👋
Use the bottom of a measuring cup or your fingertips to gently press the dough evenly into the tart pan, creating uniform thickness that bakes consistently without shrinking.
Blind Bake at the Right Temperature ⏱️
Bake at 375-400°F for 12-15 minutes until set but still pale; this pre-bakes the base without browning, ensuring a crispy bottom that won't get soggy from fillings.
Egg Yolk Replacement for Richness 🥚
If using only egg yolk, ensure it's at room temperature and fully incorporated—it adds richness and structure that makes the dough easier to press into the pan without cracking.