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The Easiest Pâte Sucrée Crust

The Pâte Sucrée Crust in a tart pan with a removable bottom ready to be baked.

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.  

Ingredients

  • 1 ¼ cup all-purpose flour (175 grams or 6 ¼ ounces)
  • 1/2 cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces
  • 1/4 cup granulated sugar (50 grams or 1 3/4 ounces)
  • 2 large egg yolks

 

Instructions

  1. Have a 9”x1” tart pan with a removable bottom for the tart handy.
  2. Place the flour in the bowl of a processor. Pulse several times. 
  3. Place the cold butter over the flour and process until the butter is indistinguishable.  
  4. Pour the sugar over the mixture and process briefly to mix in. 
  5. 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.
  6. Divide the dough in half (about 180 grams or 6 ⅓ ounces each piece). 
  7. Divide one half in half again (about 90 grams or 3 ounces each).
  8. 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.  
  9. Repeat with the second half, overlapping the edges of the dough. Press the edges together so no line appears.
  10. Press the pastry into the edges of the pan.
  11. Press the dough about 1" into the bottom of the pan towards the center. 
  12. 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.  

 

Notes

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.  

Nutrition

Keywords: Pate Sucree, Pate Sucree Pastry crust, French pastry crust, sweet pastry crust, no roll pastry crust, pastry crust, tartlet shells