Hi Bold Bakers! WHY YOU WILL LOVE THIS RECIPE My Pâte Sucrée is incredibly buttery, perfectly crumbly, lightly sweet and takes only a few simple ingredients and up to 15 minutes to make! Already have an account? As a professionally-trained chef, baker and the proud creator of Bigger Bolder Baking, I’ve made and eaten fair shares of pies and tarts. And as you may know, I love crusts! However, from my crumbly Cookie Curst to my flaky Pie Crust, nothing is like this one that can blind bake into a hard shell to hold juicy or gooey fillings without turning soggy, but still stays tender and melts in your mouth just like my shortbread cookies! Let’s get baking!
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What is Pâte Sucrée?
“Pâte Sucrée” is a French sweet enriched shortcrust pastry that’s originally for baking fruit tarts now widely used for pies, tarts, quiche, or British flan.
The term “Pâte Sucrée” pronounces like “paht s’ew/khay” and means “sweet dough” in French. Pâte Sucrée is buttery, lightly sweet and not overwhelming, perfectly crumbly but still tender to melt in your mouth. The “short” part means the crust falls apart easily into small pieces. The reason is that “shortcrust” has a high fat content using roughly twice as much flour as fat in weight and does not use water to form gluten strands yielding to a crumbly texture.
Tools You Need for my Pâte Sucrée Recipe
Measuring cups and measuring spoons Stand mixer or hand handled electric mixer Mixing bowl Spatula 9-inch tart pan Rolling pin (optional, when dough is chilled)
Pâte Sucrée Recipe Ingredients
How to Make Pâte Sucrée
What Is The Difference Between Pâte Sucrée And Pâte Brisée?
Pâte Sucrée and Pate Brisée are both French pastry crusts used to make tarts and pies. While they have similar appearances, several differences in their uses, ingredients, taste, and textures set them apart:
How to Store a Pâte Sucrée (French Sweet Shortcrust Pastry)?
Pate sucree can be made, wrapped and frozen for up to 8 weeks. Defrost in the fridge overnight and use as recipe directs. Try this out with your favorite Pies & Tarts recipes!
How to Blind Bake a Pâte Sucrée pastry?
Follow detailed instructions and pro tips in my article How To Blind Bake A Pie Crust, you’ll enjoy your Pâte Sucrée.
Why does Pâte Sucrée use softened butter instead of cold butter?
Although for most crusts cold butter is used, the mixing method for this crust will use softened butter and the creaming method, which creates a tender, cookie-like crust texture instead of a flaky crust.
How do I make Pâte Sucrée less sweet?
For a less sweet crust, you can reduce the sugar down to 1 tablespoon, but you will lose some of the tenderness. Because less sugar means less air and less lightness.
Gemma’s Pro Chef Tips
For a firmer crust, replace the egg yolks and cream with 1 whole large egg. For a quick tart, blind bake this crust, fill with Simple Pastry Cream or Lemon Curd and sliced fresh fruit or berries. This crust freezes well, so to save time in the future, make several crusts and freeze the extra. best to use an electric hand mixer of stand mixer to make this pastry to ensure proper creaming You can use your fingers to press this pastry into a pie pan or you can chill it and roll it. This will make Pâte Scurée less prone to tearing and will put less tension to ensure its tenderness.
Try Pâte Sucrée in These Tart Recipes:
French Walnut-Caramel Tart Elegant Pear & Frangipane Tart Gemma’s “The Whole Lemon” Tart Recipe Quick & Simple Summer Fruit Tart Simple Quiche Lorraine Recipe
