Pâte Sucrée (Sweet Tart Dough)

(Note: This dough may be used for sweet tarts, such as classic french apple tart, frangipane raspberry jam tart and lemon curd tart.)

The following recipe makes 26 ounces


8 ounces butter, softened to room temperature
4 ounces sugar
1 teaspoon vanilla
Lemon zest
1 egg lightly beaten, room temperature
12 ounces APF
1/4 teaspoon salt


Combine butter, sugar, vanilla and lemon zest in a stand mixer bowl fitted with a paddle. Gently mix until combined. Add the egg, mix until combined. Add the flour and salt all at once. Mix until all the flour and salt are well combined and the dough comes together.

Place dough on a lightly floured surface. Work dough just enough to combine into a round mound. Chill until ready to use.

Sucrée shell before baking          Sucrée shell after baking

Recipe Notes:

– Sucrée may be refrigerated for a week or frozen for up to a month before using.
– Chilled sucrée warms up very quickly and becomes difficult to roll out when it has warmed up some.
– Chilled sucrée is very hard, cut into pieces first before rolling. Smash dough pieces together enough to be able to roll out.
– When rolling out sucrée, make sure the dough is well-chilled and use a minimal amount of flour on the surface.
– When rolling out the sucrée, keep the dough moving and don’t handle the dough too much, i.e. roll, turn the dough clockwise (or counterclockwise) a bit, roll, turn, and so on. Roll dough out to about 1/8″ thickness.
– To carry the dough to the tart pan, roll it up on the pin, center it over the tart pan and then place it in the pan.
– Once in the pan, working around the pan, lift up the edge and gently push the dough against the wall of the pan. Roll a pin across the top of the dough to remove excess and create a nice edge for the tart.
– If blind baking (baking an empty sucrée shell before filling), bake at 350 degrees for 20-25 minutes for a small tart (3″) or 30-40 minutes for a large tart (6″-8″).

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