Sweet Short Pastry (Pate Sucree)

Pate sucree is the French tart crust that tastes like a buttery sugar cookie. It’s the base for fruit tarts, chocolate ganache tarts, lemon curd tartlets, and just about any dessert that needs a sweet, crisp shell.

This dough comes together entirely by hand on the work surface. You soften the diced butter with your fingertips first, then work in powdered sugar, salt, and eggs before gradually pulling in the flour. The key word is gradually. Dump the flour in all at once and you’ll overwork the dough chasing dry pockets.

Only knead two or three times with the heel of your palm. You want it smooth, not elastic. Overworked pate sucree shrinks in the pan and turns tough instead of tender.

Rest the dough in the fridge for several hours before rolling. Cold dough rolls cleanly, holds its shape, and bakes up crisp.

Chef Tips

• The butter must be pliable but not greasy. If it starts melting from your hand heat, pop it back in the fridge for ten minutes.
• Powdered sugar dissolves faster than granulated, which is what gives this crust its fine, sandy texture.
• This dough freezes beautifully. Wrap it flat in cling film and freeze for up to a month. Thaw overnight in the fridge before rolling.
• Blind bake with pie weights for tarts with wet fillings to prevent a soggy bottom.

Variations

• Add a tablespoon of cocoa powder for a chocolate tart shell.
• Mix in finely ground almonds (replace a quarter of the flour) for a nuttier, more fragile crust.
• Add lemon or orange zest to the dough for citrus tarts.