Pâte Sucrée

Sweet Short Pastry

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

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.


  • ¾ cup butter, softened
  • ½ cup sugar, plus 2 tablespoons (o


  1. Cream butter, sugar, and salt together in electric mixer until light and fluffy. Sift flours together.
  2. Stir yolk, egg, and crème into butter mixture. Add flours and mix. Do not beat, just blend. (Add 1 tablespoon cold water if dough seems too stiff.) Put dough on