Pâte Sucrée

Preparation info

  • Difficulty


  • Makes


    9 inch tart shell

Appears in


  • cups all-purpose flour
  • ¼ cup sugar
  • ¼ pound chilled unsalted butter, cut into slivers
  • 1 large egg yolk
  • 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract



Mix the flour and the sugar in the bowl of an electric mixer or food processor. Cut or process in the butter with short pulses until the mixture resembles cornmeal. Whisk together the yolk, cream, and vanilla in a small bowl and add to the dough mixture. Mix or process in with short pulses until the dough just comes together. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate 1 hour.

Preheat the oven to 375 degrees. Roll out the dough to ¼-inch thickness on a lightly floured surface. Carefully drape the dough over the rolling pin and ease into a 9-inch tart pan with a removable bottom. Freeze 1 hour. Then line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake 15 minutes. Remove the foil and weights and continue baking until the pastry is golden brown and baked through, about 15 minutes longer.