Sweetened Tart Dough

Pâté Brisée Sucrée

Preparation info

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This dough is identical to the Basic Pie and Tart Dough, except that sugar has been added to sweeten the dough.


  • 1 stick (¼ pound [115 g]) plus 1 tablespoon


Put the butter and flour in the freezer for about 20 minutes so they’re very cold but not frozen. Use a chef’s knife to cut the stick of butter in half lengthwise, turn the stick of butter on its next side, and again cut it in half lengthwise so you end up with 4 sticks the length of the stick of butter. Keeping the sticks together, slice them crosswise into eighths so you end up with 32 perfec