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Sweet Tart (Pâte Sucrée) » Simple and Healthy Recipe! ✅

This homemade pie recipe is buttery, crispy, crumbly, and easy to make. Combine it with homemade custard and it is the perfect base for making fruit tarts.

Just like homemade pie crust, or even pizza dough, making your own pie crust is much better in taste, texture, freshness, and quality than store-bought.

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Tart Tart Recipe

I’ve always been disappointed with store-bought fruit tarts. They are so beautiful and they are certainly tempting behind the bakery window, but it is the crust that I struggle with. They are usually so hard and thick that I am literally cutting through them with my knife, causing the crust to fall apart despite my best efforts to keep the pie looking good.

Making a cake is as easy as making a simple shortbread cookie dough. The great thing about this pie crust is that you don’t need pie weights: it doesn’t puff up and doesn’t lose its shape. The addition of an egg yolk also helps ensure that it doesn’t become too hard and difficult to cut later.

Ingredients for a cake

The ingredients for making pie crust are very simple and you probably already have them in your pantry and refrigerator:

  • Butter – use soft unsalted butter so you can control the salt
  • sugar – granulated sugar adds sweetness to the crust
  • Salt – use fine sea salt to balance the sweetness
  • Bud – creates a soft dough
  • Vanilla extract – use homemade vanilla for best flavor and aroma
  • all-purpose flour – creates an ideal and robust crumb

How to make a pie for empanadas

This dough is very easy to make and is assembled in the bowl of a mixer (although you could do it by hand with a fixed spatula and a bowl).

  1. cream together sugar, salt and butter in the bowl of a planetary paddle mixer.
  2. Add the egg yolk and vanilla. and beat to incorporate.
  3. add the flour and mix until a dough forms.
  4. pressed dough evenly square in the pan and trim the edges.
  5. Baking on a baking sheet in the center of a preheated oven until golden brown.
  6. Freddo on a rack then unmold.

Pro tip: Use a nonstick pie pan with a removable bottom which will make it much easier to remove the pan after the crust has cooked and cooled. To remove the outer ring, you can place the cake on something that is narrower than the ring and gently pull the outer ring down to remove it. You can then gently slide a knife around the base to help the cake slide off easily or serve it on the base.

Common questions

What is Pate Sucree?

It is a pre-cooked sweet dough and is often used for cakes that do not require further cooking after being filled. This makes it perfect for fresh fruit tarts.

What is the difference between Pâte Sucrée and Pâte Brisée?

Pâte Brisée is more than just the traditional pie crust. It is more crumbly and tends to warp during baking, making it more ideal for a classic baked, filled pie like apple pie or blueberry pie. Pâte Sucrée incorporates egg and is a short flake crust that looks more like a cookie and crumbles.

How to prevent the pie dough from breaking?

Make sure the pie crust has cooled to room temperature before removing the pan. If the dough is warm, it will be softer and more likely to break.

What is the best pan for making cake?

Use an 11″ or 10″” pie pan with a removable bottom or use a 9-inch square pie pan. This recipe will work for a 9-inch round pie pan, but it will be a slightly thicker crust with a slightly longer cooking time.

cake in advance

There are so many great options for making this sweet tart ahead of time, before or after baking:

  • baked cake – can be covered and stored at room temperature for up to 3 days
  • raw shortcrust pastry – Can be stored in the refrigerator for up to 5 days.
  • Frozen raw shortcrust pastry – Cover tightly with several layers of cling film, then place in a resealable freezer bag, remove excess air, and freeze for up to 3 months.
  • Defrost – place frozen pie crust in refrigerator overnight before using, then let sit at room temperature until soft and pliable enough to press into pan

Other homemade pastry recipes

Learning basic baking recipes like this sweet tart will give you the confidence to experiment with new recipes and variations. Many cakes require the same basic dough recipes. For example, the choux pastry dough used to make cream puffs is also used to make churros.

Sweet Cake (Pate Sucrée)

Preparation time: 17 minutes

Cooking time: 28 minutes

Cooling time: 30 minutes

Total time: 1 hour and 15 minutes

This homemade pie recipe is buttery, crispy, crumbly, and easy to make. The best part is that you don’t need cake weights. Serve it with homemade custard to make the best fresh fruit tarts.

Skill level: easy / medium

Cost to make: $2-$4

Keyword: pâté de sucre, sweet tart paste, tart tart

French cuisine

Course: Dessert

Servings: 1 tart

  1. In the bowl of a stand compound fitted with a whisk, combine the sugar, salt, butter and cream on medium speed until smooth (2-3 minutes), scraping down the bowl as needed.

  2. Add the egg yolk and vanilla and beat until just incorporated, scraping the bowl if necessary.

  3. Add the flour and mix on low speed until the flour is fully incorporated and the dough is mixed (1 minute). Transfer the dough to a clean work surface and shape the dough into a flat disc. Press dough into 11- or 10-inch round cake pan. The dough should be about 1/4-inch thick on the bottom and sides of the pan.

  4. Use the bottom of a measuring cup to press the corners square. Flatten the finished top edge with your fingertips or trim the top edge with a paring knife so it’s flush with the top of the pan (reuse leftovers by patching up any areas that look thin). Cover with cling film and freeze for 30 minutes while you preheat the oven.

  5. Preheat oven to 350°F. Place pan on baking sheet for easy transfer and bake at 350F in center oven for 25-28 minutes or until golden brown, then transfer to wire rack to cool completely.

  6. Once the dough is at room temperature, carefully remove the outer edge by pressing on the base of the mold. To unhook from the base, carefully insert a knife between the pan and the crust to be removed, moving it along the edges of the pan until the base comes off easily.

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