Pâte Sucrée

We make a lot of tarts, which means, by definition, we make a lot of crusts. Our best advice: Never rush the dough. Leaving time for it to chill thoroughly between the steps and before baking allows you to roll the dough more easily and ensures that the crust won’t shrink during baking, so you get a tender crumb.

This is our workhorse dough; it’s our go-to staple for making any French tart. We always make two rounds of dough to have one on hand in the freezer for impromptu tart maki