Pâte Sucrée Basics (Sweet Shortcrust Pastry) Recipe

I reveal the subtle techniques that turn pâte sucrée into a flawless French Tart Crust, hinting at the small secrets that yield crisp, tender tart shells.

I’ve always been a bit obsessed with Pâte Sucrée. French Sweet Pastry at its best: a buttery, slightly crisp shell that makes any tart feel like a small miracle.

The contrast between rich unsalted butter and a whisper of confectioners sugar creates a fragile, golden crust that holds filling without stealing the show. It looks like something only pros pull off but it’s honest, forgiving and slightly addictive to make.

I messed up a lot before getting the knack so if you like precise edges and real flake with a sweet finish, you’ll want to keep reading.

Ingredients

• All purpose flour: Gives structure and chew, its mostly carbs, low fiber not nutritious.
• Confectioners sugar: Adds sweetness and tender crumb, pure carbs, no protein or fiber.
• Unsalted butter: Fat source, gives flakiness and flavor, high calories, little nutrition.
• Egg yolk: Binds dough, gives richness and color, adds some protein and fat.
• Ice cold water: Helps dough come together without melting butter, neutral no flavor.
• Vanilla extract: Tiny sweet floral note, adds aroma and depth, doesnt affect nutrition.

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 1/4 cup (30 g) confectioners sugar (powdered sugar)
• 1/4 tsp fine salt
• 8 tablespoons (113 g) unsalted butter, very cold cut into small cubes
• 1 large egg yolk
• or 1 large whole egg (optional)
• 1 to 2 tablespoons ice cold water
• 1 teaspoon pure vanilla extract (optional)

How to Make this

1. Sift together 1 1/4 cups (160 g) all purpose flour, 1/4 cup (30 g) confectioners sugar and 1/4 tsp fine salt into a bowl; you can pulse them a few times in a food processor if you like.

2. Add 8 tablespoons (113 g) very cold unsalted butter cut into small cubes. Use a pastry cutter, two knives, your fingertips or short pulses in the processor until the mix looks like coarse crumbs with some pea sized bits left; those little chunks give flavor and texture.

3. Whisk 1 large egg yolk (or 1 large whole egg if you prefer a slightly richer dough) with 1 teaspoon pure vanilla extract (optional) and 1 tablespoon ice cold water.

4. Pour the egg mix into the flour-butter and fold gently until the dough just starts to come together; if it seems too dry add the remaining tablespoon ice water, 1 tsp at a time, until it barely holds. Dont overwork it or the crust will get tough.

5. Gather the dough with light pressure into a flat disk about 1 inch thick, wrap tightly in plastic wrap and chill at least 1 hour in the fridge; overnight is fine, up to 48 hours. If you’re in a rush freeze 15 to 20 minutes.

6. On a lightly floured surface or between two sheets of parchment, roll the chilled disk to about 1/8 inch thickness. Patch any tears with spare dough, its easier to work cold.

7. Fit the rolled dough into a 9 inch tart pan, pressing gently into the corners; trim excess with a rolling pin across the top of the pan or a knife. Chill the lined tart shell 20 to 30 minutes to prevent shrinking.

8. For blind baking: preheat oven to 350°F (175°C). Line the chilled shell with parchment, fill with pie weights or dried beans, bake 15 to 18 minutes until edges are set. Remove weights and parchment, then bake another 5 to 8 minutes until base looks dry and lightly golden.

9. Let the baked shell cool in the pan on a rack before removing and filling. If your dough cracks or crumbles while rolling, press the pieces back together, chill, then re-roll; worst case, press loose crumbs into the pan for a rustic crust.

10. Tip: keep everything cold, work quickly, and dont overmix. A food processor makes it fast, but hand method gives you more control.

Equipment Needed

1. Medium and small mixing bowls
2. Fine mesh sieve or sifter
3. Pastry cutter or food processor (for cutting the butter)
4. Measuring cups, measuring spoons and a kitchen scale
5. Small whisk or fork (for the egg mixture)
6. Rolling pin and bench scraper (or a sharp knife for trimming)
7. 9-inch tart pan, preferably with a removable bottom
8. Parchment paper and pie weights or dried beans
9. Plastic wrap for chilling the dough
10. Oven and a cooling rack

FAQ

Pâte Sucrée Basics (Sweet Shortcrust Pastry) Recipe Substitutions and Variations

• All purpose flour: swap for pastry flour (use the same weight) for a more tender crust, or use a 1:1 cup-for-cup gluten-free flour blend with xanthan gum if you need GF, or try whole wheat pastry flour for a nuttier, slightly denser result.
• Confectioners sugar: pulse granulated sugar in a blender to make powdered sugar (same volume), or use superfine sugar if that’s all you got though the crust will be a bit less tender, or try 3 tbsp maple or coconut sugar for a different flavor but texture will change.
• Unsalted butter: use European-style butter (same amount) for richer flavor, or half butter/half vegetable shortening to keep edges extra crisp, or chilled solid coconut oil 1:1 for a dairy-free option, expect a faint coconut note.
• Egg yolk / whole egg: 1 whole egg replaces the yolk if you want a slightly softer dough, or use about 2 tablespoons heavy cream as an eggless swap, or 1 1/2 tablespoons aquafaba for a vegan binder; you can also add 1 tbsp cream to the yolk for extra richness.

Pro Tips

– Keep everything stupidly cold and work fast. If your butter starts to soften, pop the bowl or the dough in the freezer for 10 minutes, then finish. Those little pea sized butter bits are your best friend for flaky texture, so dont mash them away.

– Try the vodka trick: replace up to half the ice water with cold vodka. It helps limit gluten development so the crust stays tender, but it evaporates while baking so no boozy taste.

– Chill the lined pan well and resist stretching the dough when you fit it. If the edges brown too quick, tent with foil partway through baking, and if the base looks soggy after filling, brush a thin layer of melted chocolate or jam, chill it, then fill.

– Save and rework scraps, but chill them first. Roll between parchment to avoid sticking, use a light dusting of flour, and if it cracks just press pieces back together and chill before trying again.