Indulge

The No-Fail Sweet Tart Dough That Will Convince You to Bake

Skip the store and learn to make an incredibly simple, versatile, and delicious tart dough at home.

Pâte sucrée is the fancy French term for sweet tart dough. Simple and versatile with a tender crumb, this dough is well suited to a variety of beautiful dessert creations—think fresh fruit tarts and silky custard pies. While working with pastry can be intimidating initially, it doesn’t need to be! With a well-tested recipe as your friend, you’ll master this go-to dough in no time. The easy recipe below makes enough tart dough for 2 shells, which means you can save one in the freezer for a future baking emergency.

INGREDIENTS
1 stick + 5 tablespoons unsalted butter
1/3 cup powdered sugar
1 egg
1½ cups all-purpose flour + more for dusting, divided

EQUIPMENT
plastic wrap
rolling pin
9-inch tart pan with removable bottom

INSTRUCTIONS
1. Make Dough: Set aside butter to soften at room temperature, about 15 minutes. In a large bowl, stir together powdered sugar and softened butter until fully combined. Stir in 1 egg yolk, scraping bowl as needed. Add ½ of flour and stir until dough is becoming crumbly. Add remaining flour and stir until fully incorporated. Gather dough into a ball, then divide into 2 equal pieces. Flatten into disks and wrap each portion in plastic. Place in refrigerator to chill for at least 1 hour.

2. Knead Dough: Sprinkle flour onto a clean dry surface. Using the heel of your hand, knead 1 portion chilled dough until malleable and slightly warm. Return to refrigerator to chill for about 5 minutes.

3. Roll Out Dough: Sprinkle more flour onto a clean dry surface. Using your palm, flatten chilled dough lightly. Using a rolling pin, roll into a round, 9½–10 inches in diameter. Using a fork, prick holes all over surface. Place dough over 9-inch tart pan with removable bottom. Using your thumbs, ease dough down and press to create flush contact with bottom and side of pan. Using a small knife, trim excess dough so it’s flush with top of ring. Place tart shell in freezer to chill until firm, 25-30 minutes. Meanwhile, position rack in center of oven and preheat to 375°F.

4. Bake Tart Shell: Transfer chilled tart shell to oven and bake until golden brown, 12-15 minutes, then remove and gently transfer shells to a wire rack to cool. That’s it! Use as desired, saving remaining dough for another day’s craving.

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