Pâte Sucrée

My Pâte Sucrée recipe is a sweet-tart dough, that is tender and crumbly yet at the same time very sturdy. Meant specifically as a tart dough, it is great for custards, pastry creams, and fruit tarts, it has the texture of a shortbread type cookie.

I’ve seen a lot of Pâte Sucrée recipes that have you cut the butter into the flour, which is more like a pie dough rather than a tart dough. That method will produce more of a pâte sablée, not a pâte sucrée. Nit-picky I know, but if you have a super moist filling such as custard or pastry cream, the distinction is very important.

Pâte Sucrée is a classic French tart dough that should be made using the creamed butter method.

Cutting the butter into the flour is just a regular pie dough. It still tastes the same as a pâte sucrée, but it will be light and flaky as opposed to tender and crumbly. Again, it should have the texture of shortbread, not pie dough.

Equipment needed

• Kitchen scale
• Large whisk or stand mixer
• Work bowls
• Rolling pin

Ingredients for Pâte Sucrée

• Eggs and Butter: Very traditional baking ingredients. They add richness to the Pâte Sucrée. I like to use a good European-style cultured butter when I bake. The style of butter is slightly fermented and churned for a longer period of time which results in a slightly higher fat percentage. The butter flavor and higher fat percentage are so much better for baking than the normal sweet cream-style butter we get in the USA.
• All-Purpose Flour and Baking Powder: Again, very traditional baking ingredients. However, If you prefer gluten-free dough, you can substitute almond flour 1:1 for the all-purpose flour. The only change I would make with almond flour is to add one additional egg to the banana bread recipe to help make up for the lack of gluten.
• Half & Half: Adds richness to the dough and has more fat in it than milk. The fat acts as a shortening which keeps the dough tender.

Print Recipe

5 from 4 votes

Pâte Sucrée

Pâte Sucrée is a sweet-tart dough, that is tender and crumbly yet at the same time very sturdy. Meant specifically as a tart dough, it is great for custards, pastry creams, and fruit tarts, it has the texture of a shortbread type cookie.

Prep Time20 minutes mins

Total Time20 minutes mins

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Course: Dessert

Cuisine: French

Keyword: Pâte Sucrée, Shortbread, Tart Dough

Servings: 16

Calories: 268kcal

Equipment

• Rolling Pin
• Kitchen Scale
• Stand Mixer

Ingredients

• 250 Grams Unsalted Butter Room Temperature
• 150 Grams Confectioners Sugar
• 3 Eggs
• 475 Grams All-Purpose Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt

Instructions

• Add butter, salt and powdered sugar to a bowl, whisk until smooth and a very pale yellow. If using a stand mixer, use the paddle attachment, paddle until smooth and pale yellow.
• Add eggs, one at a time, whisk until smooth before adding the next egg
• Sift together flour and baking powder, use a spatula to combine the butter and flour mixtures, just until incorporated, do not over mix
• Divide the dough into two pieces, wrap in plastic and let rest at least one hour before using

Nutrition Facts

Pâte Sucrée

Amount Per Serving

Calories 268 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 64mg21%

Sodium 51mg2%

Potassium 60mg2%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 435IU9%

Calcium 18mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This is how I make the Pâte Sucrée recipe

Use my dough recipe to make some of the delicious tarts listed on my blog!!!

Thanks for visiting my Food Blog. Please come back again soon! Bon appetit, Steven