Enriched with egg yolk, butter, and sugar, pâte sucrée is a crisp yet tender pastry crust that is slightly sweet. (In French, pâte means dough and sucrée means sweet.) The dough maintains its shortbread-like texture even when chilled, which makes it ideal for tarts that require refrigeration, like a classic French fruit tart.

Pâte sucrée dough is typically rolled out using a rolling pin, but since it’s very prone to tearing, I find it easier to simply press the pastry into the bottom and up the sides of the pan; there’s also less risk of overworking the dough this way.

This recipe makes enough dough for one 10 x 1-inch high fluted tart pan with a removable bottom or a 9-inch pie shell. Feel free to double the recipe and freeze half for another time; it keeps well in the freezer for up to 3 months.

What You’ll Need To Make Pâte Sucrée (Sweet Tart Dough)

Step-by-Step Instructions

In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and salt.

Beat on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula and add the flour.

Mix on low speed for about 30 seconds, until the flour is incorporated, and then add the egg yolk.

Mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds.

Using your hand, lightly knead the dough into a ball inside the bowl.

Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)

Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a 1/4 inch thick and about 1/8 inch above the rim.

Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. It will look like a mess, and it may seem like you won’t have enough dough at first, but have faith, it will come together.

Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for about 30 minutes to chill.