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.
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 1/2" (use 15 to 20 grams of pastry per shell) or individual tarts about 3 1/2" which take about 40 grams per shell.
Keywords: Pate Sucree, Pate Sucree Pastry crust, French pastry crust, sweet pastry crust, no roll pastry crust, pastry crust, tartlet shells