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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 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
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