Learn how to make Pâte Sucrée, the classic French sweet tart dough that is tender, buttery and pleasantly sweet. This shortbread-like press-in crust is forgiving to work with, requires no pie weights, and comes together quickly using a stand or hand mixer. It’s an ideal base for fruit tarts, citrus curds or chocolate ganache.
I first learned this dough in cooking school and still turn to it whenever I want a dependable sweet tart shell. Unlike a flaky pie crust, pâte sucrée contains powdered sugar and an egg yolk, which give the finished pastry a delicate, shortbread-like texture and rich flavor. The method is simple: cream butter and powdered sugar until light, gently mix in the flour, then add the egg yolk and vanilla for moisture and aroma.
Why you’ll love this recipe
- Soft, buttery texture and a sweet, shortbread-like flavor that complements both fruit and rich fillings.
- Quick and easy: the dough comes together in about 10 minutes with basic ingredients and common kitchen equipment.
- Press-in method eliminates rolling and the need for pie weights—no docking required.
- Make ahead friendly: dough can be refrigerated or frozen for convenient baking later.
Recipe ingredients
This tart dough uses only a handful of pantry staples. Use the quantities below for a 9–9½” tart pan.
- 1 stick (4 oz) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (icing sugar)
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon sea salt (omit if using salted butter)
- 1 large egg yolk
- 1 teaspoon vanilla extract (or another extract you prefer)
The powdered sugar contains cornstarch, which helps deliver the dough’s tender, shortbread-like crumb.
How to make pâte sucrée
This dough is best made with a mixer, but you can also work it by hand. The press-in method means no rolling pin and less handling, which keeps the crust tender.
Recipe FAQs
Yes. Use a shallow 9″ pie plate rather than a deep-dish version. Baking time can vary with depth—start checking after 15 minutes and bake until the crust is lightly golden and fragrant, about 20 minutes total.
Can I roll out the dough instead of pressing it in?
Yes. Chill the dough for 15–30 minutes until firm enough to roll, then roll on a lightly floured surface and transfer to your pan. The press-in method is simply faster and easier for a tender crust.
Do I need pie weights?
No. The soft, shortbread-like dough keeps its shape during baking, so weights and docking are unnecessary.
Do I need to chill the dough before using?
Chilling is optional. The dough can be pressed into the pan right away. If chilled until firm, let it soften at room temperature a few minutes before pressing.
How should I store pâte sucrée?
Form the dough into a disc and wrap tightly for refrigeration up to 3 days. To freeze, wrap in plastic and foil for up to 3 months and thaw overnight in the refrigerator before using. You can also press the dough into the tart pan, wrap, and refrigerate for up to 3 days.
Best ways to use this sweet tart dough
Pâte sucrée pairs well with many fillings. A few favorite ideas:
- Classic French fruit tart filled with pastry cream and topped with fresh seasonal fruit.
- Citrus tarts: lemon or lime curd topped with whipped cream for a bright, refreshing dessert.
- Chocolate tart: bake the shell and fill with smooth chocolate ganache, finishing with berries or shavings.
Recipe notes
- Make ahead: Dough can be made up to 3 days ahead or frozen for longer storage. Pressed shells can also be refrigerated before baking.
- If using salted butter, omit added salt in the recipe.
- Allow chilled dough to warm slightly if it becomes too stiff to press into the pan.
- For a crisper bottom, bake on the middle rack and check early since oven temperatures vary.
More dessert recipes you’ll love
- Apple tarte Tatin
- Blueberry galette
- Breakfast fruit tarts with granola crust
- Lemon bars
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Pâte Sucrée (Sweet Tart Dough)
Servings: 8 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Pâte Sucrée is a sweet, tender tart crust with a shortbread-like texture. It’s an easy press-in dough that bakes without weights.
Equipment
- Tart pan (9–9½” with removable bottom is ideal)
- Stand mixer with paddle or hand mixer (optional)
- Silpat or baking mat (optional)
Ingredients
- 1 stick (4 ounces) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon sea salt (omit if using salted butter)
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Cream the softened butter and powdered sugar on low speed until combined, then increase to medium and mix about 2 minutes until light and fluffy. Scrape the bowl as needed.
- Add the flour and salt and mix on low until just combined. Add the egg yolk and vanilla and beat on medium-low until the dough holds together. If it seems dry, add a tablespoon of cold water and mix briefly.
- Turn the dough out onto a work surface or Silpat and shape into a disc. Wrap and refrigerate for up to 3 days or freeze if desired.
- Tear the dough into chunks and distribute them across the bottom of a nonstick 9–9½” tart pan. Press the dough into the sides and across the bottom until even.
- Cover and chill up to 1 day, or bake immediately at 350°F (175°C) for about 20 minutes, checking after 15 minutes. Bake until lightly golden and aromatic.
- Cool the crust completely before filling with pastry cream, curd, ganache or your preferred filling.
Notes
- Using powdered sugar helps achieve the soft, shortbread-like texture.
- Chill the dough if you prefer to roll it out, or press it in directly for a quicker method.
- Freeze wrapped dough for up to 3 months; thaw overnight in the refrigerator before using.
Nutrition (estimated per serving)
Calories: 210 kcal; Carbohydrates: 23 g; Protein: 2 g; Fat: 12 g; Saturated Fat: 7 g; Sugar: 7 g. Nutrition is an estimate and should be used as a guideline.