By Alma Lach
Pâte Brisée becomes Pâte Sucrée with the addition of sugar, and is used as the crust in dessert tarts. The more sugar that is added, the crisper becomes the dough when it is baked. The quantities, by weight, not volume, of sugar and butter are about the same in Pâte Sucrée. As the sugar is increased, so is the butter.