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Pâte Sucrée Recipe

Pâte Sucrée Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes (+1 hour chilling)
  • Cook Time: 25–30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: One 9-inch tart shell (about 8 servings) 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Pâte Sucrée is a classic French sweet pastry dough that’s perfect for tarts and desserts. Rich, tender, and subtly sweet, this pastry holds its shape beautifully, offering a crisp bite and melt-in-the-mouth texture. Whether you’re making fruit tarts or elegant tartlets, this versatile dough is a must-have for any baker’s arsenal.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) powdered sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons ice water (as needed)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, powdered sugar, and salt until fully combined. This ensures the dry ingredients are evenly distributed for a smooth, even dough.
  2. Cut in the Butter: Add the cold, cubed butter to the dry mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Working quickly helps keep the dough tender and flaky.
  3. Add Wet Ingredients: In a small bowl, whisk together the egg yolk and vanilla extract, if using. Make a well in the center of your flour-butter mixture, add in the egg yolk mixture, and drizzle in the ice water, starting with 2 tablespoons. Mix with a fork or your hands just until the dough comes together. If it seems dry, add more ice water, a teaspoon at a time, until it forms a cohesive dough.
  4. Form and Chill the Dough: Turn the dough out onto a lightly floured surface. Gather it into a ball, then flatten into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling relaxes the gluten and makes the dough easier to roll out.
  5. Roll and Bake: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Carefully transfer it to your tart pan, pressing it gently into the edges. Trim excess dough and prick the bottom with a fork to prevent puffing. Chill the lined pan for 15–30 minutes. Preheat oven to 375°F (190°C). For a fully baked shell, line the dough with parchment and fill with pie weights or beans. Bake for 15 minutes, remove weights, and bake for another 10–15 minutes until golden and dry. Cool completely before filling.

Notes

  • Use very cold butter for best texture and flakiness.
  • Resting (chilling) the dough prevents shrinkage when baking.
  • You can make the dough ahead and refrigerate for up to 2 days or freeze for up to a month.
  • Great as a base for fruit tarts, chocolate ganache tarts, or mini tartlets.

Nutrition

  • Serving Size: 1/8 of tart shell
  • Calories: 180
  • Sugar: 4g
  • Sodium: 65mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 50mg

Find it online: https://slsrecipes.com/pte-sucre-recipe/