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

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 a 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 you need to 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 it 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 it 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 the refrigerator before being rolling out.

Roll the dough:

  • 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 - the 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,
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  • 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,
  • v
  • poke the base of the dough a few times with a fork,
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  • place the shell onto a tray and into the freezer or refrigerator for at least 20 minutes to ensure the dough is very cold before 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,
  • fill with dried baking beans or pie weights and flatten the beans slightly to ensure the base and sides are evenly weighed down,
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  • 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 the shell has started to set - remove it from the oven and remove the beans, the dough should look like it has started to cook and set and the edges should also look 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 ❤

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