This Pâte Sucrée Crust, with its sugar and egg yolk, is light, crisp, tender, slightly sweet, and sturdy enough to hold custards, creams, frangipane and curd fillings among others. It is a building block and master pastry for all sweet tarts.
It can be used for full size tarts as well as mini tarts and is easier than most tart shells to make. Four pantry ingredients is all it takes for this fantastic French crust. The Cinnamon Whiskey Tart is a good example of this tart shell.
Be sure to check back next week for the Chocolate Caramel Pecan Tart that's perfect next to the pumpkin pie for Thanksgiving.
Clockwise from: Unsalted Butter, All Purpose Flour, Sugar and Egg Yolks
- All-purpose flour is used for its strength. Eggs and sugar are both tenderizers and with the large amount of butter, the flour has to be able to stand up.
- Egg yolks from size large eggs are used. They are the only binder in the crust and contribute a beautiful yellow color to the pastry, as well taste.
- Butter - This is a perfect place for European butter with its intensity of taste although I must admit I was out when I made this. Great either way.
Step 1. This is a 9 x 1 inch tart pan with a removable bottom which makes removing the tart a cinch.
Step 2. Cut legnth-wise, then crosswise into smaller pieces. Refrigerate to keep cold.
Step 3. Pulse the flour in the food processor several times.
Step 4. Distribute the cold butter in a circle over the flour.
Step 5. Process to cut the butter into the flour so that it is indistinguishable.
Step 6. Pour the sugar over the flour/butter mixture in the food processor. Pulse several times to mix.
Step 7. Add the egg yolks to the food processor.
Step 8. Process the ingredients until they form a ball. Rearrange the dough as needed if it isn't forming a ball.
Step 9. Divide the pastry into one larger and two small balls to press into the tart pan.
Step 10. Spray the center of the tart pan only. Roll one piece of the smaller ball into a 14" rope.
Step 11. Place the rope of pastry on one side of the tart pan going a little over halfway around the inside.
Step 12. Place the second rope along the other edge making sure the ends overlap by about 1". Press them together firmly.
Step 13. Press the ropes of pastry firmly into the edges of the tart pan, making sure the seams of the ends are completely joined and no lines are showing.
Step 14. Press the edges down and out toward the center of the tart pan.
Step 15. Flatten the remaining piece of pastry and place it in the center of the tart pan.
Step 16. Press the center pastry to meet the edges.
Step 17. Seal the edges together so no seam shows and they are one.
Step 18. With the heel of your hand, press down on the top edge of the pan to flatten and even the completed crust which is now ready for the oven
See recipe for exact amounts of ingredients.
The Pate Sucree crust and be baked immediately filled or unfilled or it can be frozen for later use.
The pastry is ready to press in as soon as it comes from the processor. If, for any reason it is very soft, refrigerate briefly to firm up. Do not leave it in the refrigerator too long or it will be difficult to work with because of the large amount of butter.Print
The Easiest Pâte Sucrée Crust
While most pastry crusts often meet with dread, this is the easiest crust to make. With only four ingredients and using the press in technique this makes an easy, go to crust that is light, crisp, tender, slightly sweet, and sturdy enough to hold custards, creams, frangipane and curd fillings among others. It is a building block and master pastry for all sweet tarts. Of the three main French pastry crusts, the pate sucree is the easiest to make.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 9" crust
- Category: Pastry
- Cuisine: French
- 1 ¼ cup all-purpose flour (175 grams or 6 ¼ ounces)
- ½ cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces
- ¼ cup granulated sugar (50 grams or 1 ¾ ounces)
- 2 large egg yolks
- Have a 9”x1” tart pan with a removable bottom for the tart handy.
- Place the flour in the bowl of a processor. Pulse several times.
- Place the cold butter over the flour and process until the butter is indistinguishable.
- Pour the sugar over the mixture and process briefly to mix in.
- Add the yolks and process until the crust comes together in a ball. This may take a bit. Reorganizing the pastry in the processor helps. If your processor is a smaller one, divide the mixture in half and process each half separately. Join the two pieces together by kneading them a few times.
- Divide the dough in half (about 180 grams or 6 ⅓ ounces each piece).
- Divide one half in half again (about 90 grams or 3 ounces each).
- Roll one of the smaller pieces of dough into a 14" rope that will go a little over halfway around the inside of the tart pan.
- Repeat with the second half, overlapping the edges of the dough. Press the edges together so no line appears.
- Press the pastry into the edges of the pan.
- Press the dough about 1" into the bottom of the pan towards the center.
- Flatten the remaining half of the dough and place it in the center of the pan. Press it out to join the edge dough. Join these completely so there is no line that can be seen.
The crust can be baked, filled or unfilled as soon as it is done. Alternatively, it can be frozen, well wrapped and kept in the freezer for several months. If baking it blind, there is not need to thaw it. If filling it, thaw in the refrigerator overnight.
This pastry can be used for tart shells, mini shells about 2 ½" (use 15 to 20 grams of pastry per shell) or individual tarts about 3 ½" which take about 40 grams per shell.
- Serving Size: 9" pastry crust
- Calories: 169
- Sugar: 5.1 g
- Sodium: 3.2 mg
- Fat: 10.3 g
- Saturated Fat: 6.1 g
- Trans Fat:
- Carbohydrates: 17.1 g
- Fiber: 0.4 g
- Protein: 2.2 g
- Cholesterol: 61.3 mg
Keywords: Pate Sucree, Pate Sucree Pastry crust, French pastry crust, sweet pastry crust, no roll pastry crust, pastry crust, tartlet shells