Perfect Homemade Shortcrust Pastry (Sweet Tart Crust)
Create a flawless shortcrust pastry or sweet tart crust that will elevate your dessert creations to new heights.
With simple ingredients and an effortless process, this versatile pate sucrée sablée recipe guarantees crisp, buttery crusts that melt in your mouth.
Ideal for fruit tarts, tartlets, and gourmet pastry masterpieces, this recipe adds an irresistible touch to every bite.
Pate sablee sucree recipe, french shortcrust pastry
This pate sucree recipe, or sweet shortcrust pastry, has revolutionized my baking.
From luscious amandine tarts to zesty lemon curd tartlets and classic apple pies, this pastry base delivers every time.
What makes it extraordinary is its perfect harmony between softness and crispness. It’s delightfully easy to make, even for beginners.
With just a handful of pantry staples, you’ll achieve a light, tender texture and an exquisite flavor that enhances any filling.
Each bite is a symphony of buttery richness and delicate sweetness, making every tart a culinary delight.
If you’re looking for a dependable, mouthwatering pastry base, this is the recipe you’ve been waiting for!
Ingredients for the Perfect Shortcrust Pastry
- 240 g all-purpose flour: The foundation of the dough, delivering a soft yet crisp texture.
- 150 g cold butter (cubed): The secret to a rich, crumbly crust.
- 90 g caster sugar: Provides just the right amount of sweetness without overpowering the dough.
- 30 g almond flour: Adds a subtle nutty aroma and elevates the flavor.
- 1 sachet of vanilla sugar: Infuses the dough with a fragrant, sweet touch.
- 1 egg yolk: Binds the dough and enhances its melt-in-your-mouth texture.
- 1 pinch of salt: Balances the sweetness and amplifies the flavors.
How to Make the Perfect pate sucree sablee recipe ?
1. Prepare the Dry Ingredients : In a stand mixer fitted with the paddle attachment (or a food processor), combine the flour, caster sugar, vanilla sugar, and salt. Blend briefly to ensure even distribution of flavors.
2. Incorporate the Butter : Add the cold, cubed butter to the dry mixture. Pulse or mix on medium speed until the mixture resembles wet sand with small, even granules. This step creates the sandy texture essential for a tender, crumbly crust.
3. Add the Wet Ingredients : Mix in the egg yolk and almond flour. Blend until the dough forms a smooth, cohesive ball that pulls away from the bowl. If the dough feels slightly sticky, sprinkle in a little extra flour, but avoid overmixing to maintain a light texture.
4. Chill the Dough : Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to 1 hour. Chilling firms up the butter and makes the dough easier to roll out.
5. Roll Out the Dough : Place the chilled dough between two sheets of parchment paper. Roll it out gently to a thickness of 3–4 mm, ensuring an even layer for consistent baking.
6. Line the Tart Ring : Transfer the rolled dough to a tart pan (28–30 cm in diameter). Adjust the edges neatly and trim off the excess dough by rolling a pin over the pan’s edges. Prick the base with a fork to prevent puffing during baking.
7. Blind Bake the Pastry : Cover the dough with parchment paper and fill it with baking beads, dried beans, or rice to keep it from rising. Bake in a preheated oven at 180°C (356°F) for 20 minutes to partially cook the crust.
8. Finish Baking : Remove the weights and parchment paper, then return the tart shell to the oven. Bake for an additional 10 minutes, or until the base is golden and crisp.
Variations for Shortcrust Pastry
Enhance your shortcrust pastry with these creative and flavorful twists. Perfect for pies and tartlets, these ideas add a gourmet touch to your desserts:
– Cocoa Shortcrust Pastry : Add 20–30 g unsweetened cocoa powder (reduce the flour slightly).
Ideal for: Chocolate pies, red fruit tartlets, or rich ganache-based desserts.
– Hazelnut or Almond Shortcrust Pastry : Replace/Add Swap almond powder for hazelnut powder or combine both.
Ideal for: Chocolate pies, autumn fruit tarts (apples, pears), or frangipane cream pies.
– Spiced Shortcrust Pastry : Add 1 tsp cinnamon, allspice, or a pinch of cardamom for gentle warmth.
Ideal for: Apple pies, pear tarts, or cozy autumn tartlets.
– Citrus Zest Shortcrust Pastry : Add Finely grated zest of lemon, orange, or grapefruit.
Ideal for: Lemon pies, exotic fruit tarts, or red fruit creations.
– Coconut Shortcrust Pastry : Add 30 g grated coconut (slightly reduce the flour).
Ideal for: Tropical pies with mango, pineapple, or coconut fillings.
– Whole Sugar or Honey Shortcrust Pastry : Replace White sugar with whole cane sugar (rapadura, muscovado) or add 1 tbsp honey or maple syrup.
Ideal for: Rustic pies or desserts with dried fruits like figs and nuts.
– Matcha Tea Shortcrust Pastry : Add 1–2 tsp sifted matcha tea powder.
Ideal for: Asian-inspired tarts, red fruit desserts, or pastry cream-based creations.
Can we prepare this shortcrust in advance and how to store it ?
Yes, you can prepare shortcrust pastry in advance! Proper storage ensures it maintains its texture and flavor for future use. Here’s how to store it effectively:
– Refrigerator Storage (Up to 3 Days)
- Once the dough is made, shape it into a flat disk for easy rolling later.
- Wrap it tightly in plastic wrap to prevent it from drying out or absorbing refrigerator odors.
- Place the wrapped dough in an airtight container or resealable bag for added protection.
- Store it in the fridge for up to 3 days.
When Ready to Use: Let the dough sit at room temperature for 10–15 minutes before rolling out, so it becomes pliable without cracking.
– Freezer Storage (Up to 3 Months)
- Shape the dough into a disk or roll it out into a sheet between two sheets of parchment paper.
- If rolling, place the parchment-covered sheet on a baking tray for easier freezing.
- Wrap the dough or rolled sheet tightly in plastic wrap.
- If rolled, keep the parchment paper on, then wrap with plastic and place in a resealable freezer bag.
- Label the dough with the date of preparation. Store it flat in the freezer.
Thawing and Using: Transfer the dough to the refrigerator the night before you plan to use it. Let it sit at room temperature for 10–15 minutes before rolling.
– Pre-Baked Shortcrust (Blind-Baked Base)
- Blind bake the pastry as per the recipe, allowing it to cool completely.
- Once cooled, place the baked shell in an airtight container or wrap it tightly in foil.
- Store in the refrigerator for 2–3 days or freeze for up to 2 months.
Using Pre-Baked Pastry: If frozen, thaw the shell at room temperature for 1–2 hours. Fill and bake as needed.
Other recipes to try
- Lemon curd recipe
- Creme patissiere recipe
- Classic french crepes recipe
- Chocolate Sponge Cake Recipe : Genoise
Sweet tart crust, pate sucree recipe
Ingredients
- 240 g all-purpose flour
- 150 g cold butter cubed
- 90 g caster sugar
- 30 g almond flour
- 1 sachet of vanilla sugar
- 1 egg yolk
- 1 pinch of salt
Instructions
- In a stand mixer fitted with the paddle attachment (or a food processor), combine the flour, caster sugar, vanilla sugar, and salt. Blend briefly to ensure even distribution of flavors.
- Add the cold, cubed butter to the dry mixture. Pulse or mix on medium speed until the mixture resembles wet sand with small, even granules. This step creates the sandy texture essential for a tender, crumbly crust.
- Mix in the egg yolk and almond flour. Blend until the dough forms a smooth, cohesive ball that pulls away from the bowl. If the dough feels slightly sticky, sprinkle in a little extra flour, but avoid overmixing to maintain a light texture.
- Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to 1 hour. Chilling firms up the butter and makes the dough easier to roll out.
- Place the chilled dough between two sheets of parchment paper. Roll it out gently to a thickness of 3–4 mm, ensuring an even layer for consistent baking.
- Transfer the rolled dough to a tart pan (28–30 cm in diameter). Adjust the edges neatly and trim off the excess dough by rolling a pin over the pan’s edges. Prick the base with a fork to prevent puffing during baking.
- Cover the dough with parchment paper and fill it with baking beads, dried beans, or rice to keep it from rising. Bake in a preheated oven at 180°C (356°F) for 20 minutes to partially cook the crust.
- Remove the weights and parchment paper, then return the tart shell to the oven. Bake for an additional 10 minutes, or until the base is golden and crisp.
