Sweet Cookie Tart Crust with Clarified Butter

Pâte Sucrée

Preparation info

  • Difficulty


  • Makes About

    1⅓ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter 11 tablespoons (1 stick plus 3 tablespoons) 5.5 ounces 156 grams
turbinado sugar, preferably Sugar in the Raw, or superfine sugar ¼ cup 1.8 ounces 50 grams
bleached all-purpose flour 1⅔ cups (lightly spooned into the cup and leveled off) 7 ounces 200 grams
fine sea salt teaspoon . 0.7 gram
1 large egg yolk, at room temperature 1 tablespoon plus ½ teaspoon (17 ml) 0.7 ounce 19 grams
heavy cream, cold 3 tablespoons (44 ml) 1.5 ounces 43 grams


Have ready a fine-mesh strainer, or a strainer lined with cheesecloth, suspended over a 2 cup glass measure with a spout.

In a medium heavy saucepan over low heat, heat the butter until melted. Continue cooking, stirring constantly and watching carefully to prevent browning, until the milk solids just begin to turn golden. Immediately pour the clarified butter through the strainer into the glass measure.

Measure ½ cup/118 ml/3.5 ounces/100 grams into another glass measure and let the butter cool to room temperature. Store any remaining clarified butter in the refrigerator for up to a year. Refrigerate or freeze the milk solids for a future use.

Make the Cookie Tart Dough

Food Processor Method In a food processor, process the sugar until fine. Add the clarified butter and pulse it in just until the sugar disappears. Add the flour and salt and pulse again until the butter is no larger than small peas.

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

Empty the dough into a plastic bag and press it from the outside 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 (preferably superfine), and salt. With a fork, mix in the clarified 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.