Pâte Sucrée Tart Shell

Preparation info

    • Difficulty


Appears in

Keep it Simple

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/oz caster sugar
  • 100g/oz ground almonds
  • 500g/1 lb 2oz plain flour
  • 1 whole egg plus 2 extra yolks
  • ½tsp grated lemon zest
  • 1tsp rum
  • pinch of salt


    Mise en Place

    Dice the butter into small cubes.