Pâte Sucrée
Pâte Sucrée is a classic French shortcrust pastry dough that is sweetened and used to make French tart crusts. It is made by the creaming method where the butter and icing sugar are creamed first before adding the remaining ingredients. Pâte sucrée is a rich pastry dough, due to the egg yolks and butter contained in it. It is also holds its shape well during baking and makes crusts that are resilient to most fillings. This Pâte Sucrée recipe is the best I’ve tried. It is my go-to recipe for most of the tart crusts I make.
Tips for Making Perfect Dough
- Cream the butter and sugar sufficiently: Creaming the butter and icing sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat. This increases the leavening of the dough during baking, resulting in a lighter texture.
- Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop. This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
- Rest the dough: Allowing the dough to rest in the refrigerator before rolling out allows any developed gluten to relax, making the dough less elastic and easier to roll out. It also firms the butter in the dough, which prevents spreading during baking.
Recipe Q & A
Q: Why does my dough keep sticking to the counter as I roll it out?
A: It is likely that the surface you are using to roll out the dough as well as your dough is not covered in enough flour, causing the dough to stick. Also, as you are rolling out the dough make sure you are moving it around frequently. This will also prevent it from sticking to the surface.
Pâte Sucrée
Recipe By: Blue Ribbon Eats
Prep Time: 30 minutes
INGREDIENTS
200g all-purpose flour
100g unsalted butter, at room temperature
1/8 teaspoon salt
70g icing sugar
2 large egg yolks
2 teaspoon 2% milk
3/4 teaspoon vanilla extract
INSTRUCTIONS
- In the bowl of a mixer add the icing sugar, butter and salt. Mix on medium-high speed using a paddle attachment until light and fluffy. Add the egg yolks and mix on medium speed just until blended. Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour. Turn to low speed and mix just until a dough forms.
- Form the dough into a disk on a sheet of plastic wrap. Cover the dough with plastic wrap and refrigerate for ~1 hour before rolling out.
30 minPrep Time
30 minTotal Time
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Ingredients
200g all-purpose flour
100g unsalted butter, at room temperature
1/8 teaspoon salt
70g icing sugar
2 large egg yolks
2 teaspoon 2% milk
3/4 teaspoon vanilla extract
Instructions
- In the bowl of a mixer add the icing sugar, butter and salt. Mix on medium-high speed using a paddle attachment until light and fluffy. Add the egg yolks and mix on medium speed just until blended. Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour. Turn to low speed and mix just until a dough forms.
- Form the dough into a disk on a sheet of plastic wrap. Cover the dough with plastic wrap and refrigerate for ~1 hour before rolling out.
Pastry Cream
