“This is a nice dough for making desserts in a tart pan. It comes together just enough to be able to be rolled out to line the pan as opposed to pressing into a pan with your fingers like a shortbread.” – April Ferre
Pâte Sucrée (Sweet Pastry Dough)
Ingredients
- 1 1/2 Cup Flour
- 6 1/2 Tablespoons Powdered Sugar Sifted
- 2 1/2 Tablespoons Almond Meal (Ground Almonds)
- 1/4 Teaspoon Salt
- 7 Tablespoons Butter Softened & Cubed
- 1 Large Egg Room Temperature
Instructions
- Mix together dry ingredients. Cut in butter with a pastry blender until the mixture resembles small peas.
- Add egg and mix well with a wooden spoon. When mixture will not combine any further, use your hands to finish bringing the dough together.
- Turn out onto your work surface and knead until smooth, but do not over work. Flatten into a 1-inch disk and wrap in plastic wrap. Let rest in the refrigerator for 30 minutes.
- Roll out dough onto a lightly floured work surface to about 1/8-inch thick. Line the tart tin with the dough and press gently into the sides. Do not stretch it or the crust will shrink during the bake.
- Use your rolling pin over the top of the tart shell to trim off the edges. Prick the bottom of the crust with the tines of a fork, but do not go all the way through to the bottom. Return to the refrigerator and chill for 30 minutes more.
- Preheat oven to 400 degrees.
- Line the tart shell with parchment paper such that you have plenty of overhang to use as handles. Fill the tart shell with pie weights.
- For a par-baked crust, bake for 10 minutes, then remove from oven and remove pie weights; continue to bake 5 minutes more.
- For a fully-cooked crust, bake for 15 minutes, then remove pie weights and continue to bake 5 to 10 minutes more until crust is golden.
- Remove from oven and cool tart in pan before filling to make sure the crust stays crispy once filled.
- Bake again for tarts in which the filling also needs to be cooked.
- Makes one 9 1/2-inch tart shell.
2026 Recipe – April Ferre – From RecipeTin Eats