Description
This Sweet Tart Crust recipe, also known as Pâte Sucrée, is a classic French pastry dough that’s crisp, buttery, and perfectly sweetened. Ideal for fruit tarts or any delicate dessert requiring a sturdy yet tender crust, this recipe guides you through preparing a flaky tart shell with ease.
Ingredients
Scale
Tart Crust Ingredients
- 10 Tbsp unsalted butter (softened at room temperature)
- 1/3 cup granulated sugar
- 1/4 tsp fine sea salt
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled, plus more for dusting)
Instructions
- Cream Butter, Sugar, and Salt: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, salt, and softened butter. Cream together on medium speed for 2-3 minutes until just combined, scraping down the bowl as needed to ensure an even mixture.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed mixture, beating until fully combined and smooth, again scraping down the bowl to integrate all ingredients evenly.
- Incorporate Flour and Form Dough: Add the flour and mix on low speed until the flour is fully incorporated and the dough begins to come together, about 1 minute. Transfer the dough onto a clean work surface and gently shape it into a flat disk.
- Press Dough into Tart Pan: Place the dough disk into an 11-inch or 10-inch round tart pan, pressing it down to a uniform 1/4-inch thickness along the bottom and sides. Use the bottom of a measuring cup to square the corners. Flatten the top edge with fingertips or trim with a paring knife so it sits flush with the pan’s rim. Patch any thin areas with leftover scraps as needed.
- Freeze Before Baking: Cover the tart shell with plastic wrap and freeze for 30 minutes while preheating the oven. This step helps prevent shrinking during baking.
- Bake the Tart Shell: Preheat the oven to 350°F (175°C). Place the tart pan on a baking sheet for easy handling and bake in the center of the oven for 25-28 minutes, or until the crust turns golden brown.
- Cool and Remove from Pan: Transfer the baked tart shell to a wire rack and let it cool completely to room temperature. Carefully remove the outer rim by pushing on the base of the mold. To release the crust from the base, gently insert a knife between the crust and pan edges, moving around to ensure the crust releases smoothly without breaking.
Notes
- Freezing the dough before baking helps maintain the crust’s shape and prevents shrinking in the oven.
- Using a round tart pan with a removable bottom makes it easier to remove the crust without damage.
- Spoon and level the flour to avoid adding too much, ensuring a tender crust.
- The dough can be wrapped and refrigerated up to 2 days before baking or frozen for longer storage.
