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 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 to make pâte sucrée:
- Kitchen scale
- Large whisk or stand mixer
- Work bowls
- Rolling pin
Here is my Pâte sucrée recipe:
- Rolling Pin
- Kitchen Scale
- Stand Mixer
- 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
- 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