Name: French Sweet Tart Crust (Pâte Sucrée) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 6 1/2 tbsp soft icing sugar (powdered sugar), sifted; 2 1/2 tbsp almond meal (ground almonds); 1/4 tsp salt; 100g (7 tbsp) unsalted butter, softened and cut into 1cm cubes; 1 large egg, at room temperature (55-60g / 2 oz)

Jump to Recipe

Introduction

Pâte Sucrée is a classic French sweet tart crust known for its delicate, buttery texture and subtle almond flavor. This versatile pastry dough is perfect for a variety of tarts and desserts, providing a crisp yet tender base that complements both creamy and fruity fillings.

A close-up view of a baked tart crust in a dark fluted tart pan sits on a white marbled surface. The crust is golden brown with a slightly crispy texture and evenly pierced with small holes in neat rows across the flat base. Delicate small white flowers with green stems are placed decoratively around the tart, adding a natural touch. The tart edges show a gently scalloped pattern created by the pan, and the overall look is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups plain/all-purpose flour
6 1/2 tbsp soft icing sugar (powdered sugar), sifted

2 1/2 tbsp almond meal (ground almonds)
1/4 tsp salt

100g (7 tbsp) unsalted butter, softened and cut into 1cm cubes
1 large egg (55-60g/2 oz), at room temperature

Instructions

Step 1: In a bowl, whisk together the flour, icing sugar, salt, and almond meal until well combined.
Step 2: Use your fingertips to rub the softened butter into the dry ingredients until the mixture resembles breadcrumbs.
Step 3: Add the egg and stir with a rubber spatula until the dough becomes too stiff to mix. Then, use your hands to bring the mixture together into a dough.

Step 4: Turn the dough onto a work surface and knead gently until smooth. Flatten it into a 2cm (0.8″) thick disc, wrap it in cling wrap, and refrigerate for 30 minutes.
Step 5: Remove the chilled dough and place it on a lightly floured surface. Roll it out to a 32cm (13″) round about 3mm (1/8″) thick.
Step 6: Roll the pastry loosely over your rolling pin and unroll it over a tart tin (up to 24 x 3cm / 9.5 x 1.2″). Gently press it into the corners, avoiding stretching the dough.

Step 7: Trim the excess dough by rolling the pin over the tin’s edge. Prick the base lightly about 30 times with a fork without piercing all the way through.
Step 8: Chill the lined tart tin for another 30 minutes to rest the dough.
Step 9: Preheat the oven to 200°C (390°F) or 180°C fan.

Step 10: Cover the tart with two sheets of baking paper arranged in an “X” shape and fill with baking beads, dry rice, or beans to prevent puffing.
Step 11: For par-baking (partially baked crust): Bake for 15 minutes, remove the weights and baking paper, then bake uncovered for 5 more minutes until the surface is light golden but slightly undercooked inside.
Step 12: For fully baked crust: Bake for 15 minutes initially, remove weights and papers, then bake uncovered for 10 more minutes until golden and crisp throughout.

Step 13: Let the tart cool completely in the tin before filling. This helps the crust stay crisp once filled and, if needed, baked again with filling.

Tips & Variations

Use almond meal to add subtle nutty flavor and a tender texture; you can substitute with finely ground hazelnuts for a different taste.
Ensure the butter is soft but not melted for a flaky texture and easy mixing.

Resting the dough in the fridge helps prevent shrinking during baking and improves flavor.
Use cold baking beads, rice, or beans as weights to keep the pastry flat and avoid bubbles.
For a dairy-free version, replace butter with a vegan margarine and check egg substitutes that work well for pastry.

Storage

Store unbaked dough wrapped tightly in cling wrap in the refrigerator for up to 2 days, or freeze for up to a month. Par-baked or fully baked tart shells can be stored in an airtight container at room temperature for up to 3 days. Reheat in a low oven if needed to crisp before filling.

How to Serve

A close-up of a golden, baked pie crust in a dark metal tart pan with scalloped edges. The crust has small, even fork holes arranged in diagonal lines across the flat base. Around the edge, the crust is thicker with a slightly raised and crisp texture, showing a light brown color. A few small white flowers with green stems rest on the crust's surface and near the bottom edge of the pan. The pie sits on a white marbled surface with a soft fabric partially visible under the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pâte sucrée without almond meal?

Yes, you can omit almond meal, but it contributes a subtle nutty flavor and tenderness. If you don’t have it, just replace with the same amount of flour for a more neutral crust.

Why is it important not to stretch the dough when lining the tart tin?

Stretching can cause the dough to shrink back during baking, resulting in an uneven or smaller crust. Gently fit the pastry into the tin to maintain its size and shape.