Pate Sucrée

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What is pate sucrée? It’s essentially used for the shell of a tart. It’s sweeter, sturdier and less finicky than pie crust. Pate sucrée (pronounced “pot soo-cray”) can be made either in a stand mixer or a food processor. It typically contains butter, flour, egg and powdered sugar.

To start, you will beat the butter and powdered sugar together until they are smooth and creamy. Next, you’ll add the salt, almond flour and powdered sugar. It’s best to sift these three ingredients to remove any lumps.

Finally, alternate the eggs and all purpose flour in 3 separate additions. The dough will look like cookie dough when you’ve finished mixing.

Once the dough has chilled, it’s time to line the tart pan. The easiest way is to lay the removable ring from the bottom of the tart pan in the center of the dough. Using a paring knife, trim around the dough about 2″ larger than the tart ring. Now, place the ring back inside the tart pan. Pick up the dough and gently lay it into the pan. It will probably crack, and that’s totally fine.

Using your fingers, and working quickly, press the dough into the pan, being sure to press into the ridges around the pan. Trim the extra dough either with a paring knife or just by pressing down on the lip of the pan so it pinches off the extra dough.

Dock the dough by pricking all over with a fork. This helps prevent air bubbles from rising when the dough is baked.

Place the pan into the refrigerator for at least 10 minutes to let the dough chill again. This helps prevent it from shrinking when baking.

Pate Sucrée can be fully baked and then filled with pastry cream and topped with fresh fruit.

Happy Baking!


Pate Sucrée

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy

This recipe will make a 10″ tart and two mini tarts.


  • Unsalted Butter 200g

  • Powdered Sugar 100g

  • Salt 1/2 tsp

  • Almond Flour 33g

  • Powdered Sugar 33g

  • Eggs 66g

  • All Purpose Flour 333g


  • Cream the butter and powdered sugar until smooth.
  • In a separate bowl, sift the salt, almond flour and powdered sugar.
  • Add to the butter mixture and cream together.
  • Alternate adding the eggs and all purpose flour in three additions. Beat until combined.
  • Roll the dough between two pieces of parchment paper. It should be about 1/4″ thick. Place it on a sheet pan and refrigerate until completely chilled.
  • Preheat the oven to 350°.
  • Line a tart pan with the dough, pressing into the corners. Trim the edge. Using a fork, dock the dough.
  • Put the tart pan into the refrigerator for another 10 minutes so the dough is chilled.
  • Bake for 10-15 minutes, or until the dough is golden brown and baked through.


  • Using a super fine almond flour like Bob’s Red Mill makes sifting much easier.
  • This recipe is very difficult to measure by cups, so I’ve only included the gram measurements.