Pâte Sucrée - French Sweet Tart Crust (pastry dough)
Prep
15m
Cook
30m
Total
45m
This French Pâte Sucrée tart crust is made with a delicate blend of flour, icing sugar, almond meal, salt, butter, and a large egg. The result is a sweet and buttery pastry dough that is perfect for creating delicious tarts and tartlets.
Ingredients
1 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 356kcal 17%
-
Fat 18g 27%
-
Saturated Fat 9g 45%
-
Carbohydrates 35g 11%
-
Fiber 1g 4%
-
Sugar 13g 26%
-
Protein 5g 10%
-
Cholesterol 58mg 19%
-
Sodium 100mg 4%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Soft icing sugar – note for those of you in Australia, this recipe calls for SOFT Icing Sugar, not Pure Icing Sugar (which sets hard, like for royal icing). The icing sugar packet will be labelled “soft” or “pure icing sugar.
2. “Almond meal” is called “ground almonds” in some countries. Not to be confused with “almond flour” which is more finely ground.
3. Eggs – sold standardised as “large eggs” (labelled on carton). They are 55-60g / 2 oz each. Ensure they are at room temperature so they incorporate into the mixture properly (cold eggs into creamed butter = butter can solidify = not good!)
4. Rubbing butter in: Alternatively you could pulse in a food processor, but I find it therapeutic using hands and also it really doesn’t take that long – ~2 min
5. Storage: Keeps 3 days in an airtight container in the fridge (for very warm weather) or pantry (if mild weather).
Dough can also be made and left in the fridge overnight. Leave out on counter for 20 – 30 min (or longer if required) to soften slightly so you can roll it out easily.
6. Using: Suitable for use with fillings that require baking once filled (eg Pistacchio Pear Tart) or raw fillings (ie fill then serve without baking). If using for raw fillings, increase covered bake time from 15 to 20 minutes, and uncovered bake time from 5 to 10 minutes.
7. Nutrition – Nutrition is for the whole tart shell.
2. “Almond meal” is called “ground almonds” in some countries. Not to be confused with “almond flour” which is more finely ground.
3. Eggs – sold standardised as “large eggs” (labelled on carton). They are 55-60g / 2 oz each. Ensure they are at room temperature so they incorporate into the mixture properly (cold eggs into creamed butter = butter can solidify = not good!)
4. Rubbing butter in: Alternatively you could pulse in a food processor, but I find it therapeutic using hands and also it really doesn’t take that long – ~2 min
5. Storage: Keeps 3 days in an airtight container in the fridge (for very warm weather) or pantry (if mild weather).
Dough can also be made and left in the fridge overnight. Leave out on counter for 20 – 30 min (or longer if required) to soften slightly so you can roll it out easily.
6. Using: Suitable for use with fillings that require baking once filled (eg Pistacchio Pear Tart) or raw fillings (ie fill then serve without baking). If using for raw fillings, increase covered bake time from 15 to 20 minutes, and uncovered bake time from 5 to 10 minutes.
7. Nutrition – Nutrition is for the whole tart shell.
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