Sweet Cookie Tart Crust

Pâte Sucrée

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter, cold 6 tablespoons (¾ stick) 3 ounces 85 grams
bleached all-purpose flour cups (lightly spooned into the cup and leveled off) 5.3 ounces 150 grams
fine sea salt teaspoon . 0.7 gram
turbinado sugar, preferably Sugar in the Raw, or superfine sugar 3 tablespoons 1.3 ounces 37 grams
1 large egg yolk 1 tablespoon plus ½ teaspoon (17 ml) 0.7 ounce 19 grams
heavy cream, cold 2 tablespoons (30 ml) 1 ounce 29 grams


Food Processor Method Cut the butter into ½ inch cubes and refrigerate until ready to use.

In a medium bowl, whisk together the flour and salt.

In a food processor, process the sugar until fine. Add the cold butter cubes and pulse until the sugar disappears. Add the flour mixture and pulse until the butter is no larger than small peas.

In a small bowl, stir together the egg yolk and cream. Add it to the mixture and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.

Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)

Hand Method In a medium bowl, stir together the flour, sugar (use superfine or fine granulated), and salt. With a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse meal.

In a small bowl, stir together the egg yolk and cream. Mix it into the flour mixture until the dough comes together and can be formed into a large ball.