This traditional Pate Sucree is the gold standard for French fruit tarts, offering a tender, crumbly texture that holds up beautifully to baking. Unlike buttery puff pastry, this sweet shortcrust is easy to handle and provides a subtle sweetness that complements fresh berries or custard fillings. The dough comes together quickly using cold butter and a simple egg-and-water binder, ensuring a flaky yet sturdy crust. It is an essential foundation for any pastry chef, whether you are crafting individual tartlets or a large family-sized tart. Perfect for weekend baking projects, holiday desserts, or elegant afternoon tea treats, this dough freezes well and keeps for days, making it a reliable staple in your kitchen repertoire.
Pate Sucree
Description
This traditional Pate Sucree is the gold standard for French fruit tarts, offering a tender, crumbly texture that holds up beautifully to baking. Unlike buttery puff pastry, this sweet shortcrust is easy to handle and provides a subtle sweetness that complements fresh berries or custard fillings. The dough comes together quickly using cold butter and a simple egg-and-water binder, ensuring a flaky yet sturdy crust. It is an essential foundation for any pastry chef, whether you are crafting individual tartlets or a large family-sized tart. Perfect for weekend baking projects, holiday desserts, or elegant afternoon tea treats, this dough freezes well and keeps for days, making it a reliable staple in your kitchen repertoire.Ingredients
Directions
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Combine the flour, salt, and sugar in the bowl of a food processor and pulse briefly to mix.
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Cut the cold butter into small cubes and scatter them evenly over the flour mixture.
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Pulse the machine until the butter pieces are reduced to the size of lentils.
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Lightly beat one egg and combine it with enough ice water to equal 1/4 cup total liquid.
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Place half of the egg-water mixture in the bottom of a small bowl.
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Turn the flour and butter mixture onto the liquid in the bowl.
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Pour the remaining liquid evenly over the top of the mixture.
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Using a large rubber spatula, gently fold the mixture until it is evenly moistened and begins to clump together.
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Squeeze a small piece of dough; if it holds together, it is ready. If not, sprinkle in a little more water and mix gently.
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Turn the mixture out onto a clean work surface and quickly fraise it by pushing sections of dough away from you with the palm of your hand.
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Gather the dough together and repeat the fraising motion on any missed portions to ensure uniform texture.
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Form the dough into a disk or cylinder, wrap tightly in plastic wrap, and chill for at least 30 minutes before rolling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 502.6kcal
- % Daily Value *
- Total Fat 25.1g39%
- Saturated Fat 15.4g77%
- Cholesterol 64.5mg22%
- Sodium 1220.9mg51%
- Total Carbohydrate 60.8g21%
- Dietary Fiber 2.0g8%
- Sugars 4.0g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling.
Keep all ingredients cold for the best texture. If the butter melts during processing, chill the bowl before continuing.
This dough is versatile and can be used for fruit tarts, quiches, or sweet pies.
