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

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

   
   

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

   
   

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

   
   

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

   
   

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.

   
   

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.