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Sweet Tart Crust

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This sweet tart crust, also known as pâte sucrée, is tender, buttery, and slightly crisp—perfect for fruit tarts, cream pies, and other elegant desserts.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tbsp ice water (as needed)

Instructions

  1. In a food processor, pulse together flour, powdered sugar, and salt.
  2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  3. Add the egg yolk and pulse a few more times. Add ice water 1 tablespoon at a time until the dough just comes together.
  4. Turn the dough onto a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit into a 9-inch tart pan.
  6. Prick the bottom with a fork and freeze for 10–15 minutes to prevent shrinking.
  7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  8. Remove weights and parchment, then bake for another 10–12 minutes or until golden brown.
  9. Cool completely before filling.

Notes

  • Use cold butter and don’t overwork the dough to keep it tender.
  • Can be made ahead and frozen for up to 1 month.
  • Use pie weights to prevent bubbling during blind baking.

Nutrition

Find it online: https://ukfinda.com/sweet-tart-crust/