Pâte Sucrée

Pâte Sucrée Crust

  • Servings: One 9-in Crust
  • Difficulty: Hard
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  • 85g Unsalted Butter, cold
  • 150g Bleached All-Purpose Flour
  • 1/8 tsp Fine Sea Salt
  • 37g Turbinado/Sugar in the Raw
  • 1 Large Egg Yolk (19g)
  • 29g Heavy Cream, cold


  1. Cut the butter into 1/2 inch cubes and refrigerate until ready to use.
  2. Whisk together flour and salt.
  3. In a food processor, process the sugar until fine.
  4. Add the cold butter cubes and pulse until sugar disappears.
  5. Add the flour mixture and pulse until the butter is no larger than peas.
  6. Mix the egg yolk and cream then add it to the food processor.
  7. Pulse about 8 times until the dough is crumbly.
  8. Cover in plastic wrap and form into a 6in disc. If there are visible pieces of butter then knead with the heel of your hand – or else it might cause holes in your crust.
  9. Chill for 30 minutes.
  10. Roll out into a circular shape that’s at least 12 inches in diameter. Do this over plastic wrap and use a bit of flour if things stick or else you will have to re-chill before trying again.
  11. Use your rolling pin to transfer to a 9 inch tart pan with a removable bottom.
  12. Use your finger or rolling pin to remove excess dough. Use excess to patch holes if you accidentally make any during transfer.
  13. Cover with plastic and freeze for at least 1 hour.
  14. 20 minutes before you intend on baking your crust, preheat the oven to 425°F.
  15. Place parchment paper over your crust and pour in rice or beans over the top to weigh it down.
  16. Bake for 5 minutes.
  17. Lower temperature to 375°F and bake for 15 minutes.
  18. Remove weights.
  19. Line the edges with foil and bake for another 5 – 10 minutes until pale gold.
  20. Cool the tart before use. Freeze it if not using immediately.

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