How to Make the Perfect Classic French Sweet Tart Crust (Pâte Sucrée)
- felichiccuisine
- Jul 9, 2024
- 3 min read
by Feli Chic'Cuisine
Have you ever dreamed of making a French tart with a buttery, crisp, and slightly sweet crust that melts in your mouth? The secret is pâte sucrée, a classic French sweet pastry dough.
It might sound intimidating at first, but with a little practice, a few simple ingredients, and some handy tips, you can make a crust that’s far superior to anything store-bought.
The best part? It only takes about 15 minutes to prepare, and once you’ve mastered it, you can experiment with flavors like chocolate, almond, pistachio, or lemon.
Why Make Your Own Pâte Sucrée
Sure, pre-made pastry is convenient, but nothing beats homemade tart dough:
You control the ingredients and quality.
It’s richer, fresher, and perfectly tender.
Making it is satisfying, and it smells amazing in your kitchen.
Once you know the basic technique, it’s incredibly versatile.
Ingredients for a Classic Sweet Pastry - Pâte Sucrée
300 g (10.5 oz) all-purpose flour
125 g (4.4 oz) cold butter, cubed
100 g (3.5 oz) sugar
Pinch of salt
1 whole egg + 1 egg yolk, slightly beaten
This recipe makes enough dough for:
1 large tart in a 26 cm (10 ¼-inch) removable-bottom pan
2 tarts in 20 cm (8-inch) pie dishes
4 tarts in 16 cm (6 ¼-inch) pans
12 mini tarts in 10 cm (4-inch) pans
Optional Variations:
Chocolate Pastry: Add 20 g (0.7 oz) unsweetened cocoa powder with the flour
Almond or Pistachio Pastry: Use 250 g (8.9 oz) flour + 100 g (3.5 oz) ground almonds or pistachios
Lemon Pastry: Add zest of 1 lemon + juice of ½ lemon
How to Make It
Step 1:
✔ In a bowl, mix the flour, sugar, and salt.
✔ Add the cold cubed butter.
✔ Using your fingertips, gently rub the butter into the flour until the mixture resembles breadcrumbs.
✔ Keep the motion light - don’t press or squeeze!
Step 2:
✔ Pour in the eggs and extra yolk.
✔ Mix with a fork until it starts to come together.
✔ Knead lightly on a floured surface until it forms a smooth ball.;
✔ Cut into two portions, wrap in wax paper (not plastic);
✔Refrigerate for at least 1 hour or up to 2 days.
Step 3:
✔ Roll out chilled dough to fit your pan, line it, and fill with your favorite tart or pie filling.
✔ Bake as directed in your recipe.
✔ Optional: brush with egg wash for a beautiful golden finish.
Tips for the Flakiest Pie Crust
Keep everything cold – Cold butter and liquid help prevent gluten from developing too quickly, giving you a crisp, flaky crust.
Egg yolk magic – It adds extra fat, making the dough more pliable and easier to handle.
Don’t overwork the dough – Mix only until the dough just comes together; overworking makes it tough and greasy.
Chill the dough – Refrigerate for at least 1 hour or overnight. This relaxes the gluten and makes rolling much easier.
Roll gently – Lightly flour the surface and top of the dough to prevent sticking.
Egg wash – Brush your crust with beaten egg for a gorgeous golden finish. Cover edges with foil to prevent burning.
Blind baking – Line the crust with parchment and fill with pie weights or dried beans. Prick the bottom to prevent air bubbles.
Video Recipe Step by Step
Making a homemade pie crust may sound intimidating, but once you try this recipe, it will become your go-to. It’s quick, forgiving, and endlessly customizable. Serve it with your favorite tart, pie, or even just a sprinkle of sugar. It’s that good!
This sweet, buttery crust is a foundation for so many French desserts. You can find it used in my recipes for:
Enjoy!
''Worthless people live only to eat and drink; people of worth eat and drink only to live". ― Socrates
Have you tried making this Sweet Tart Crust (Pâte Sucrée)? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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