Pâte Sucrée Tart Shells

A classic French pastry dough, pâte sucrée is rich, buttery, and delicately sweet—perfect for elegant tarts and delicate tartlets. Its tender, cookie-like texture holds its shape beautifully when baked, making it an ideal foundation for everything from lemon curd to chocolate ganache. Simple, refined, and endlessly versatile.

Prep Time:	Bake Time:
1 hr 5 mins	17 mins
Total Time:	Serves:
1 hr 22 mins	4 tart shells (3-inch each)

Ingredients

• 1 1/4 cups all-purpose flour
  

• 1/3 cup powdered sugar
  

• 1/3 cup unsalted butter, cold and cut into small cubes
  

• 1 small egg
  

• 3/4 teaspoon vanilla extract
  

• 1/8 teaspoon salt

Instructions

Step 1

In a bowl, whisk flour, powdered sugar, and salt.

Step 2

Add cold butter cubes and work them into the flour until it looks sandy.

Step 3

Stir in the egg and vanilla, mixing just until a dough forms. If dry, add 1/2 teaspoon cold water.

Step 4

Flatten into a disc, wrap in plastic, and refrigerate for 45 minutes.

Step 5

Preheat oven to 350°F (175°C). Roll dough to 1/8-inch (3mm) thickness and cut circles to fit four 3-inch tart pans. Press into pans and freeze for 15 minutes.

Step 6

Line shells with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake another 5 minutes, until golden. Let cool completely.