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Pâté Sucrée is the tender, sweet pastry dough that serves as the base for some of the most beloved French tarts.

Unlike flaky pie crusts, this dough is rich, cookie-like, and slightly crumbly, offering a buttery canvas for everything from silky lemon curd to fresh fruit or creamy ganache.

What sets it apart is its balance of sweetness and structure, making it ideal for both beginner and experienced bakers looking to master French pastry at home.

Serve it as the base for a classic fruit tart, a decadent chocolate tart, or even mini tartlets for elegant occasions.

Table of Contents

Pâté Sucrée Recipe

This buttery French pastry dough is perfect for sweet tarts. It bakes into a tender, crisp crust that pairs beautifully with fruit, custards, or chocolate. Ideal for any elegant dessert.

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Prep Time 15

Cook Time 25

Chill Time 1

Total Time 1 40

Course Dessert

Cuisine French

Servings 1 Servings

Calories 280 kcal

Equipment

Mixing bowl
Electric mixer or stand mixer (optional; can mix by hand)
Plastic Wrap
Rolling Pin
9-inch tart pan (with removable bottom preferred)
Baking sheet
Parchment paper
Pie weights or dried beans

Ingredients

1 1/4 cups 160g all-purpose flour
1/2 cup 60g powdered sugar
1/4 teaspoon salt
1/2 cup 115g unsalted butter, cold and cut into cubes
1 large egg yolk
1 –2 tablespoons cold heavy cream or ice water as needed
1/2 teaspoon vanilla extract optional

Instructions

Mix Dry Ingredients
In a mixing bowl, whisk together flour, powdered sugar, and salt.
Cut in the Butter
Add the cold butter cubes. Using your fingers, a pastry cutter, or a mixer, blend until the mixture resembles coarse crumbs.
Add Egg Yolk and Liquid
Mix in the egg yolk and vanilla extract (if using). If the dough seems dry, gradually add cold cream or ice water just until the dough comes together. It should not be sticky.
Chill the Dough
Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Roll Out
On a lightly floured surface, roll the chilled dough to about 1/8-inch thick. Gently transfer it into a 9-inch tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork.
Freeze and Preheat
Freeze the prepared tart shell for 15 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Blind Bake
Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 8–10 minutes, or until golden and fully set.
Cool and Fill
Allow the crust to cool completely before filling with your choice of tart filling.

Video

Notes

Keep the butter cold for best texture.
Don’t overwork the dough—stop mixing as soon as it holds together.
Chill thoroughly to reduce shrinkage during baking.
Substitute vanilla with almond extract for a nutty variation.

Keyword Dessert Recipes, French Dessert, French Pastry, Pâté Sucrée

Nutrient	Amount per Serving (~45g)
Calories	280 kcal
Carbohydrates	28g
Protein	3g
Fat	17g
Saturated Fat	10g
Polyunsaturated Fat	1g
Monounsaturated Fat	5g
Trans Fat	0g
Cholesterol	70mg
Sodium	90mg
Potassium	35mg
Fiber	1g
Sugar	9g
Vitamin A	520 IU
Vitamin C	0mg
Calcium	15mg
Iron	1mg

Alternative Methods for Making Pâté Sucrée

While the traditional method of making Pâté Sucrée involves manually cutting cold butter into the dry ingredients and then gently adding the wet components, there are a few alternative approaches that can streamline the process or yield slightly different textures.

Food Processor Method

One of the most efficient alternatives is to use a food processor. Simply pulse the flour, sugar, and salt together, then add cold butter cubes and pulse until the mixture looks like coarse sand.

Add the egg yolk and a bit of cream or cold water, pulsing until the dough just starts to come together.

The method is fast, helps prevent overworking the dough, and minimizes the risk of warming the butter with your hands, which is crucial for maintaining a tender crumb.

However, it’s easy to over-process, so short pulses are key.

Creaming Method (Reverse Creaming)

Another less conventional but valid method is the creaming method, where the butter and sugar are first creamed together until light and fluffy, followed by adding the egg yolk and then the dry ingredients.

The results in a dough that’s more tender and cookie-like, perfect for tarts that benefit from a softer, richer crust.

However, this dough can be trickier to roll out and often needs to be pressed into the tart pan rather than rolled.

Summary

Mastering Pâté Sucrée provides a foundation for elevating desserts with elegance and finesse.

Its crisp, buttery texture and subtle sweetness complement a wide range of fillings, making it a dependable choice for tarts of every kind.

Experimenting with different preparation techniques allows for flexibility in texture and flavor, suited to your baking style and tools.

Guide to Pâté Sucrée – The Foundation of French Tarts