Pâte Sucrée

Preparation info
  • Makes a

    10 in

    tart shell
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Pâte sucrée is made and kneaded in much the same way as pâte brisée. It can be flavored with one to two tablespoons of kirsch or brandy instead of vanilla.


  • 1 ⅔ cups/200 g flour
  • 6 ½ tbsp/100


  1. Sift the flour on to a work surface and make a well in the center. With your fist, pound the butter to soften it slightly. Add the butter and the rest of the ingredients to the flour and mix with your fingertips.
  2. Using a pastry scraper or metal spatula draw in the flour and work until coarse crumbs are formed. Press the dough into a ball; if it is sticky, work