Sweet Tart Crust (Pâte Sucrée)

Prep: 2

Cook: 25

Total Time: 2 25

Yield: 1 tart crust

Course: Dessert

Cuisine: French

Diet: Vegetarian

Calories: 1760kcal

Author: Jessica Gavin

I love making tart crust from scratch because it gives me complete control over the flavor and texture, creating a buttery, tender base that perfectly supports any sweet or savory filling.

Ingredients

▢ 1 ½ cup (190 g) all-purpose flour
▢ ½ cup (65 g) powdered sugar
▢ ¼ teaspoon (1 g) table salt
▢ 8 tablespoons (113 g) unsalted butter
▢ 1 large egg
▢ ½ teaspoon (2.5 ml) vanilla extract

Instructions

Mix the Dry Ingredients – Add the flour, powdered sugar, and salt to a food processor. Pulse about 5 times, until combined.
Cut in the Butter – Slice the cold butter into 8 pieces, then evenly scatter it over the flour mixture. Pulse until the mixture resembles wet sand with some small coarse pieces, about 10 pulses.
Incorporate the Wet Ingredients – In a small bowl, whisk together the egg and vanilla. Evenly drizzle over the flour and butter mixture. Pulse until a dough forms together, but do not overmix, about 15 pulses.
Chill the Dough – Shape the dough into a flattened 1-inch-thick disk, then wrap it tightly in plastic wrap. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
Roll the Dough – Remove the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes until slightly pliable, which makes it easier to roll. Lightly dust the counter, dough, and rolling pin with flour. For easier transfer, you can place the dough on a sheet of parchment paper before dusting. Roll the dough, rotating and lightly dusting the bottom as needed to prevent sticking, until it’s about ⅛-inch thick, or large enough to fit your tart pan with a little overhang, roughly a 10 to 11-inch circle.
Form the Tart Shell – Gently ease the rolled dough into a 9- or 10-inch tart pan, pressing it against the bottom and sides to create an even layer. Roll a rolling pin over the top of the pan to trim the excess dough and create a level edge. Use any scraps to patch thin spots if needed. For less shrinkage during baking, press the dough slightly above the rim of the pan. Use a fork to dock the bottom of the crust, poking holes about 1 inch apart.
Freeze the Dough – Freeze the tart dough in the pan for 30 minutes. The dough should be very firm. This will help prevent shrinking when baked.
Heat the Oven – Set the oven rack in the center position. Heat to 375°F (191°C).
Add the Pie Weights – Place the tart pan on a sheet pan, then line the pie dish with a piece of parchment paper or foil, leaving some overhang to make it easy to lift out. Add the pie weights to cover the bottom and sides; do not overfill. Dried beans or rice can also be used.
Blind-Bake the Crust – Bake for 15 minutes. Transfer to a wire rack and carefully remove the parchment paper filled with weights. Follow the instructions for a partially or fully baked tart crust:
For a Partially Baked Tart Crust: Bake for another 5 minutes, until the edges are lightly golden brown and crisp, but the bottom is slightly undercooked. Follow your recipe for filling and baking.
For a Fully Baked Tart Crust: Bake until the edges are golden brown and the crust is fully cooked, about 10 minutes. Cool the crust completely on a cooling rack, about 30 to 40 minutes before adding the desired filling.
Cool – Transfer the tart crust in the tin to a wire rack. Cool completely before using.
Using the Crust – Proceed with the partially baked crust, adding the raw filling, and baking according to your recipe. For a fully baked crust, add your desired filling and toppings.

Notes

Using a Pastry Cutter: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the butter pieces and cut them into the flour using a pastry cutter until the mixture resembles wet sand with some pea-sized pieces. Add the whisked egg and vanilla, then stir until a cohesive dough forms.
Using a Stand Mixer: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, powdered sugar, and salt. Add the butter pieces and mix on low speed until the mixture resembles wet sand with some pea-sized pieces. Add the whisked egg and vanilla, mixing on low until a cohesive dough forms.
Egg Wash: After removing the pie weights, brush the edges and bottom of the tart crust with whisked whole egg or egg whites. Bake until golden brown. This will give a shiny appearance and create a light moisture barrier for the filling.
Chocolate Coating: Melted white, milk, or dark chocolate can be lightly brushed on the inside of the tart shell to create a moisture barrier between the filling. Refrigerate after adding the chocolate coating, then refrigerate to harden before filling.
Mini Tarts: Roll the dough slightly thinner, about 1/16–⅛ inch, so the crust stays delicate. This recipe makes about 6 (4-inch) tarts or 12 (3-inch) tarts. Blind-bake for 10 minutes, remove the pie weights, then continue baking until lightly golden brown.
Make Ahead: Wrap the dough in plastic and place it in an airtight container, refrigerated for up to 5 days, or frozen for up to 3 months. The baked tart shell can be stored at room temperature for 3 days, in the refrigerator for 5 days, or wrapped and frozen for 1 month.
The nutritional information is based on 1 whole tart crust.

Nutrition

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