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Tart Crust (Pâte Sucrée)

A simple recipe for an elegant, sweet tart (pâte sucrée) crust. Makes enough for a 9- or 10-inch tart.
Prep Time 15 minutes
Chilling Time 1 hour
Servings 1 tart shell
Author Jen Leigh

Ingredients

  • 1 large egg yolk
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup confectioners sugar
  • 1/2 tsp salt
  • 8 tbsp (1 stick) cold unsalted butter, cut into 1/2-inch cubes

Instructions

  • Whisk together the yolk, cream and vanilla in a small bowl.
  • Place the flour, sugar and salt in a food processor and process briefly to combine. Add the cold butter pieces and pulse to cut the butter in until the mixture resembles coarse meal with pea-sized lumps, about 8 brief pulses. If mixing by hand, whisk together the flour, sugar and salt and cut in the butter cubes with a fork or pastry cutter.
  • With the processor still running, add the liquid egg mixture and process until the dough just comes together around the blade. If mixing by hand, add the liquid mixture and mix until incorporated and dough has become smooth.
  • Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap the dough in the plastic and refrigerate at least 1 hour or up to 3 days.
  • Remove the dough from the fridge and let sit for 5 to 10 minutes to soften slightly. Roll out on a lightly floured surface until crust is slightly larger than your tart pan, e.g. 12 or 13 inches around for a 9-inch tart pan.
  • Carefully transfer the dough to the tart pan. (It helps to use the rolling pin for this.) Ease the dough into the pan corners and press the dough against the fluted sides of the pan. Run the rolling pin over the top of the tart pan to remove the excess dough. Patch any thin spots or tears with the excess dough and trim away the edge again, if necessary.
  • Freeze the tart crust in the pan for 30 minutes.
  • Bake or blind bake according to the recipe instructions.

Notes

To fully blind bake, preheat the oven to 375°F. Line the tart shell with a sheet of parchment paper or foil and pour dried beans or pie weights into it. Blind bake for 20 to 25 minutes, or until foil/paper no longer sticks to the dough. Remove the parchment paper and weights, then continue baking for another 10 to 12 minutes, until the dough is golden and baked throughout. For partial baking or other instructions, follow the recipe.