This sweet shortcrust pastry is crisp, buttery, and lightly sweet, making it the perfect base for tarts and pies. It comes together with simple ingredients, and after a quick chill, it rolls out beautifully without crumbling. The dough bakes into a sturdy shell with a tender bite, ready to be filled with custards, creams, or fresh fruit.
Sweet shortcrust pastry or pate sucree is a sweet, crumbly, almost cookie-like crust. I love to use it for my Bakewell tart recipe.
Why Cold Butter Creates a Flaky Crust
- All-Purpose Flour, Powdered Sugar & Salt. The flour gives structure, powdered sugar adds sweetness and a delicate texture, and that pinch of salt enhances overall flavor.
- Butter (cold, cubed). Cold butter works best in shortcrust dough-tiny chunks help create a tender, layered crust. Overworking it can lead to a tough dough.
- Egg Yolk, Heavy Cream & Vanilla Extract. This trio enriches the dough and binds it together. Chilling the pastry disk before rolling helps it hold its shape while baking.
You can make this pastry by hand or with the help of a food processor. This recipe is for a 8-9.5 inch tart pan.
How to Make Sweet Shortcrust Pastry (Pâte Sucrée)
The Foolproof Way to Blind Bake Pie Crust
- Lightly spray a piece of foil with non-stick cooking spray or use parchment paper and gently press against the tart- greased side down. Fill with dry beans, rice, or pie weights.
- Place the cold tart tin on a baking sheet and bake for 20 minutes then gently remove the foil and bake for another 5-10 minutes or until golden brown. Gently place the tart tin on a wire rack to cool completely before using.
What should I fill my crust with
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Pâte Sucrée: Sweet, Buttery Tart Dough
This sweet shortcrust pastry is crisp, buttery, and lightly sweet, making it the perfect base for tarts and pies. It comes together with simple ingredients, and after a quick chill, it rolls out beautifully without crumbling. The dough bakes into a sturdy shell with a tender bite, ready to be filled with custards, creams, or fresh fruit.
- Total Time: 1 Hour 20 Minutes
- Yield: 1- Tart Shell 1x
Ingredients
- 1 Tablespoon + 2 Teaspoons Heavy Whipping Cream
- 1 Large Egg Yolk
- 1 Teaspoon Pure Vanilla Extract
- 156 grams (1 ¼ Cup) All-Purpose Flour/ Plain Flour
- 80 grams (⅔ Cup) Powdered/ Icing/ Confectioners Sugar
- ¼ Teaspoon Salt
- 4oz (8 Tablespoons) Butter, cold & cut into 12 chunks
Instructions
- Mix together the egg yolk, heavy cream, and vanilla extract in a small bowl. Set that aside. In a large bowl or food processor add the flour, sugar, and salt, process until just combined, about 10 seconds.
- Add the cold butter chunks and pulse on high 10-15 times- you will have a crumbly texture with some chunks of butter. If mixing by hand use your fingers to rub the butter into the flour until a coarse meal is formed. Don't overmix it you want small chunks of butter left.
- Gently stream in the cream/ egg mixture. If using a food processor the dough, will lump up into a ball, turn off, do not over mix. It does not need to be one cohesive ball as soon as you tip it out of the bowl you can gently press the dough together to form one cohesive ball.
- Place tart dough onto a clean surface and pat into a 6 inch round disc. Work quickly, you don't want to spend too much time working with the dough as the warmth of your hands can melt the butter. Wrap the dough disc tightly in plastic wrap and let chill in the fridge for 30 minutes or up to 4 days.
- Once the dough has chilled for 30 minutes (if it is in the fridge for more than 30 minutes let the dough sit out to soften a bit before rolling out) place it on a lightly floured work surface and use a rolling pin to gently and evenly roll the dough to ⅛" inch thick. Making sure to turn the dough multiple times to ensure an even dough. Gently roll the dough onto the rolling pin and slide the tart tin underneath the roll the dough onto the tart tin.
- Gently use your fingers to press the dough into the mold- if it cracks a little don't worry just press it back together. Use a knife to cut off the excess dough leaving a 1-inch lip around- I like to create a thicker crust by folding that lip over to create an almost double crust. Use a rolling pin to roll on top of the tart tin to remove any excess dough and use a knife to trim any specific areas.
- Use a fork to prick the crust all over then place it in the freezer for 30 minutes or up to two days (if freezing for longer than 30 minutes wrap the tin in plastic wrap). It is important for the dough to be ice cold when it goes into the oven.
- When ready to bake preheat the oven to 375F/190C. Lightly spray a piece of foil with non-stick cooking spray and gently press against the tart- greased side down. Fill with dry beans, rice, or pie weights.
- Place the cold tart tin on a baking sheet and bake for 20 minutes then gently remove the foil and bake for another 5-10 minutes or until golden brown. Gently place the tart tin on a wire rack to cool completely before using.
Notes
The tart shell can be baked and cooled then store in an airtight container for up to 2 days before using, although I prefer to use it fresh. My ideal way would be to prepare the tart dough until just before baking and leave it in the freeze then bake.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: French
This recipe was ever so slightly adapted from Cooks Illustrated
Ralph says
Can this recipe used to make fig filled cookies?
Elizabeth Waterson says
Hi Ralph, I have never made fig filled cookies so I am not sure. I did a quick google search and see that most fig filled cookies recipes the dough calls for baking soda or baking powder, which makes me think this recipe would not work. Sorry! I hope that helps though! Please let me know if you have any further questions! XX Liz
Elaine says
Hi! My dough appears to be very sticky, is that normal?
Elizabeth Waterson says
Hi Elaine, thanks for reaching out. The dough shouldn't be super sticky, if it is you can add a little more flour. Let me know how you get on!! XX Liz
Amber Z says
Would parchment paper work for the blind bake, or is foil better?
Elizabeth Waterson says
Hi Amber, you can defo use parchment paper!! Please let me know if you have any more questions or if you try the recipe. XX Liz
Emily says
Delicious shortcrust pastry and super easy-to-follow directions 🙂 I used this in your French Lemon Cream Tart and will definitely make it again!
I accidentally ran out of vanilla (only had 3/4 tsp, when does that EVER happen?!), so I substituted 1/4 tsp with Fiori di Sicilia...I'm so glad I ran out of vanilla haha, it was amazing!
Elizabeth Waterson says
That sounds fantastic, I need to try it with Fiori di Sicilia! Thank you so much Emily for leaving a star rating and review, I truly appreciate it! XX Liz
Barb says
Hi! I'm going to make the lemon cream tart, which looks divine, and want to use this for the crust but can I substitute almond flour? If so, would it be a 1 to 1 ratio? I'm new to using almond flour. Thank you!
Elizabeth Waterson says
Hi Barb, thanks for reaching out. I would personally not attempt to use all almond flour for this recipe. If I were you I would use a combination of maybe 60% all-purpose flour, 40% almond flour and you might need less cream as almond flour is a lot moister than all-purpose flour. If you are trying to avoid gluten then use an all-purpose gluten-free flour- bob's red mill makes a great one! Let me know if you have any other questions and please report back on how you get on! Thanks. XX Liz
Rachel Zak says
What diameter tart pan is this recipe for?
Elizabeth Waterson says
I use this recipe for a 9-inch tart pan and an 11-inch tart pan, hope that helps! Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Rachel Zak says
Great thanks! I have an 11 inch pan but thought it might not be enough dough for that. Making it today and will let you know how it goes!!
Elizabeth Waterson says
Hi Rachel, I have used it for an 11-inch it's just a thinner pastry, hope it worked well for you!! XX Liz
Disappointing says
This is the absolute worst pie tart I've ever made and I've been making and baking for years. Your flour to butter ratio is way off I ended up with a cream like dough and tried to salvage it with more flour once baked, puffed up like bread.
Elizabeth Waterson says
Hi there, so sorry you did not enjoy this I have made it countless times and never had that issue.
Tracy says
With all of the advertising & videos on this site, the post and recipe are barely readable. It’s distracting and manipulative.
Elizabeth Waterson says
Hi Tracy, I am so sorry you feel that way. The ads are what support my business so I can create and publish all of the free recipes. At the top of every page is a "Jump to Recipe" button which will skip all of the content and drop you at the recipe card itself, I think that would be helpful for you. Please let me know if I can help with anything. Happy Baking! XX Liz
Judith Henkewick says
Is there a more economical substitute for the heavy cream for this pastry crust?
Elizabeth Waterson says
You could try milk instead, just will alter the texture ever so slightly.
Marissa says
Had to come leave a rating, I made the French lemon tart and used this pastry. I was hesitant after seeing the ratings but when I realized there were only two I thought I’d give it a try. It was incredible and this pastry was hands down the best part, don’t skip adding the lip for the thicker edge! That last bite of tart was so indulgent! Thanks again!
Victoria LLeras says
Hey! I am planning to make this for a party (and make a fruit tart). Instead of making one big tart, I want to make mini ones in a muffin pan! What would you suggest to change the baking time/temperature to, since it will be a lot of mini ones vs one big one? I hope this makes sense, thank you!!
Elizabeth Waterson says
Hey Victoria, I have a post on mini fruit tarts. I made them in a tart tin which is a bit smaller than a muffin tin so I would expect using a muffin tin would just require a couple minutes longer. Take a look here: https://confessionsofabakingqueen.com/mini-fruit-tarts/ Please let me know if you have any other questions! XX Liz