Pate Sucree Dough

Pâte sucrée is a French term means “sweet dough”, it is also known as a short (shortcrust) pastry or a sweet pastry

Oct 22, 2017
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Pâte sucrée is used to create a variety of desserts in particular tarts and tartlets. The dough is made with very basic ingredients butter, sugar, eggs and flour and can be easily enhanced by adding variety of citrus zest or vanilla extract. Once baked you will end up with rich, crisp and pleasantly sweet crust.


  • 220 g (8 oz) softened, unsalted butter,
    Notes: the main functions are add flavor the final product, keep gluten development low and create crisp, but tender crust
  • 110 g (4 oz) sugar,
    Notes: the main functions are sweeten the dough, help to prevent gluten development and help the product to nicely brown in oven
  • 1 large egg,
    Notes: the main functions are add flavor, richness, color and moisture to the dough, bind the dough together
  • ½ tsp salt,
  • (optional) 1 ½ tsp pure vanilla extract,
  • 340 g all-purpose flour (12 oz / 2 ½ cups)
    Notes: better to use low in protein flour (all-purpose / cake / pastry flour), low amount of protein helps to keep dough nicely tender

Before start bring all the ingredients to room temperature.

Dough preparation:
  • place the butter into a big bowl and add the sugar,
  • combine using a wooden spoon until just blended together until there are no lumps,
    Note: vigorously blending or using mixer will help to incorporate too much air, that make the dough too unstable),
  • in a separate bowl, combine the egg, vanilla and salt,
  • beat with a fork to blend everything together,
  • add egg mixture to the sugar and butter,
  • mix again until evenly combined, don’t forget to scrape down the sides of the bowl,
  • add all of the flour at once and fold in until it’s just incorporated,
    Notes: do not over mix, as it will cause too much gluten development, that will provide unnecessary elasticity to the dough and the final crust will be tough,
  • gather the dough together and place onto the countertop,
  • knead the dough briefly by "rubbing" until the flour is fully covered with the fat from the butter
    Notes: do not overwork the dough, as it also will case gluten development,
  • bring the dough together and shape into flat rectangle,
  • wrap tightly with plastic wrap and slightly press to flatten,
  • let it chill in place the refrigerator for at least 30 minutes.

Dough notes:
If you are planning to use the dough the same day - place onto a tray and into the refrigerator for at least 30 minutes to chill. Keep in mind that dough can be stored in the refrigerator for up to 1 week.
If you make the dough for future use - place onto a tray and into the freezer, where it can be stored for 2 months. Keep in mind that dough must be completely thawed in refrigerator prior to be rolling out.

Roll the dough:
Pate Sucree Dough | Cook With ❤
Pate Sucree Dough | Cook With ❤
Pate Sucree Dough | Cook With ❤

  • dust the counter and rolling pin lightly with flour,
  • gently lift and turn the dough slightly after every couple of rolls, dust lightly with flour if anything sticks, it will prevent the dough from sticking to the counter,
    Note: if the dough is cracking as you start rolling it out, allow it to sit at room temperature for a few more minutes,
  • roll the dough out to about 1/8" of an inch thick,
    Note: work quickly - dough shouldn’t get too warm, if the dough is getting too warm or become too soft to work with - place it on the floured baking sheet and chill in the refrigerator,
  • once the dough is rolled out - place the tart shell onto the dough and cut around, leaving about an inch or so,
  • remove the tart shell and the excess dough,
    Note: the leftover dough can be pushed back together and used for another time,
  • gently lift the dough and place it into the tart shell,
    Note: dough is very forgiving - don’t worry if it tears, you can easily press the dough together,
  • press the dough into the base and along the sides and pinch the dough over the edge of the tart pan to form a thicker wall,
  • poke the base of the dough a few times with a fork,
  • place the shell onto a tray and into the freezer or refrigerator for at least 20 minutes to ensure the dough is very cold prior to baking.
Blind baking the tart shell:
  • preheat the oven to 190º C (375º F),
  • remove the shell from the refrigerator and place a piece of parchment inside each one,
  • fill with dried baking beans or pie weights and flatten the beans slightly to ensure the base and sides are evenly weighed down,
  • place the tart shell into the oven and bake for about 13 to 15 minutes or until the edges just start to turn golden,
  • once shell has started to set - remove it from the oven and remove the beans, dough should look like it has started to cook and set and the edges should also looks a bit golden
  • place the shell back into the oven and continue to bake for another 5 to 10 minutes or until cooked through and golden brown
  • Note: for even browning, you can rotate the tray during baking, if the edges are getting too dark, when the base looks undercooked - place a piece of parchment over top
  • once done, place onto a rack to cool completely.
Pate Sucree Dough | Cook With ❤ Pate Sucree Dough | Cook With ❤