This classic pâté sucrée recipe will become your go-to for all your sweet tart and pie crust needs. With its buttery and tender texture, it is the perfect base for any fruit or custard filling. The dough comes together easily and can be made ahead of time, making it a convenient choice for busy bakers. Whether you're making a traditional fruit tart or experimenting with unique flavors, this pâté sucrée recipe is sure to impress.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
- Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and vanilla extract.
- With the food processor running, slowly pour in the egg mixture through the feed tube. Process until the dough comes together in a ball.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape it into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit your tart or pie pan.
- Transfer the rolled-out dough to the pan, pressing it gently into the bottom and sides. Trim any excess dough.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Place a piece of parchment paper over the dough and fill it with pie weights or dried beans to weigh it down.
- Bake the crust in the preheated oven for 15-20 minutes, or until it turns golden brown.
- Remove the parchment paper and weights, and allow the crust to cool completely before filling.
