Classic French Sweet Pie and Tart Dough

Pâté Sucrée

Preparation info
  • Makes


    9- or 10 inch Tart
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This dough calls for a completely different method than most pie and tart dough. A stand mixer works best for this.


  • 10 tablespoons cold butter
  • cup sugar
  • 2 eggs


By stand mixer

Slice the butter, put it the stand mixer fitted with the paddle attachment, and add the sugar. Cream together on medium, then high, speed for about 4 minutes, or until the mixture is smooth. Add 1 egg and beat on high speed for a minute or so. Separate the remaining egg and reserve the egg white. Add the yolk to the butter mixture and beat fo