Pâte Sucrée Tart Shell

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

These delicious crisp sweet pastry shells are useful for all sorts of fruit tarts. The quantities given make 3 shells, so it is a good idea to make extra and freeze them. They cook beautifully straight from the freezer.


  • 380g/10½oz butter
  • 150g/


Mise en Place

Dice the butter into small cubes.