Pâte Sucrée Tarts

Pâte sucrée is a French term used for a sweet dough used to make tarts. This dough transforms any standard pastry crust into something that almost resembles a cookie. I have not had the best luck with pastry in the past, so I was thrilled with my friend agreed to help me out and teach me the art of pastry dough. Although, I will still admit that I have far from mastered it. tartforms

The difference between this type of dough and say, a cream cheese pastry dough, is that the pâte sucrée should be used solely for sweet desserts or tarts rather than a savory filled pastry.


Once the dough has been completed, the fun really begins! Use your imagination to put together combinations for fillings - from lemon custard and blueberries to chocolate ganache with hazelnuts, the options are endless.


Here are some examples or combinations that I created: Top left: lemon custard with blueberries Top middle: apple butter with a dried cherry Top right: chocolate ganache with espresso sugar and a hazelnut Bottom left: chocolate ganache with peppermint sugar and crushed candy cane Bottom middle: vanilla custard with chai seasoning and an almond sliver Bottom right: apple butter with cinnamon and a pecan

Tomorrow I will be brining you one final recipe for the week. I hope all of your holiday preparations are going well!

Pâte Sucrée Tarts


2 sticks very cold butter, cut into small pieces 2 ½ cups flour 3 tablespoons sugar 2 large egg yolks 4-5 tablespoons ice water


  1. Put flour and sugar into a food processor and pulse briefly.
  2. Add the cold butter and pulse until it resembles coarse meal.
  3. Lightly beat egg yolks and water together and pour into dough while the machine is running. Process until dough pulls together, adding ice water if needed.
  4. Divide and wrap in plastic. Chill at least one hour.
  5. Blind bake at 400 degrees F for about 20 minutes or until golden. Makes two full size tart shells, or about 4 dozen mini shells.