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Pâte Sucrée

Pâte Sucrée

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  • Yield: 2 - 9-inch tarts or 8 - 4-inch tarts 1x


  • 1 1/2 sticks (170 g) unsalted butter at room temperature
  • 1 cup (130 g) powdered sugar
  • 1/4 teaspoon (1.4 g) salt
  • 1 teaspoon (4 g) pure vanilla extract
  • 1 large (50 g) egg
  • 2 1/2 cups (285 g) cake flour, sifted*



  1. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed for about 2 minutes or until you have a homogenous mass.
  2. Scrape down the sides of the bowl and the paddle with a rubber spatula and add egg and then vanilla to your mixture while beating on low speed just until incorporated.  Scrape down the bowl and paddle.
  3. Gradually add the sifted flour and mix just until the dough comes together.  Do not over mix!  The dough will feel soft to the touch but not sticky.
  4. Scrape the dough out of the bowl and shape into a 1/2" thick square.  Wrap with plastic wrap and chill in the refrigerator for at least 1 hour or overnight.
  5. For a 9-inch tart, remove the dough from the refrigerator and divide into two equal pieces. Place 1 portion back into the refrigerator.  Roll out the second portion into a 1/4-inch thick circle and line a 9-inch tart pan.  Use a sharp knife to cut any excess dough.   Using a fork, perforate the bottom of the tart shell.  Refrigerate uncovered for at least 1 hour or overnight.
  6. Position oven rack to middle of the oven and preheat to 325°F/160°C.  Line the tart shell with a piece of parchment paper and fill with baking weights/dried beans/rice.  Bake tart for 15 minutes then remove parchment with weights and continue to bake for an additional 15 minutes or until lightly golden brown.
  7. Allow to cool completely before filling.


*When using cups, measure after sifting flour for best results.

For 4-inch tarts, follow same procedure.  Except bake in preheated oven for 10 minutes.  Remove parchment and weights and continue to bake for an additional 8 to 10 minutes or until lightly golden brown.