Sweet Shortcrust Pastry (Pâte Sucrée) Recipe

Prep Time Cook Time Serves
1h15m Makes enough pastry to line 2 (9-inch) tart tins

This is a sweet shortcrust pastry that uses butter as the fat and is perfect for a fruit tart or for recipes where you line a tart tin with no real overhang of pastry around the edges. I use this type of dough when I just want a pastry that will create a nice case for my tart but is not really the focus of the recipe (unlike in an American style pie, like apple pie, where the pastry is just as big a part of the dessert as the filling).

This is the traditional French recipe that I learned at school.



  • 10 ounces all-purpose flour
  • 5 ounces chilled unsalted butter, cubed
  • 2 ounces granulated sugar
  • 1 medium egg
  • 1 medium egg yolk
  • ¾ teaspoon vanilla extract



In a food processor, pulse the flour and butter cubes together until a crumb-like mixture forms. Add the sugar and pulse again to combine.


In a small bowl, mix together the egg, egg yolk and vanilla. With the machine running, add this mixture to the flour and process until a dough starts to form. Turn the dough out onto a clean, dry work surface and form into two disks. Wrap each disk in plastic and chill in the fridge for at least 1 hour. You can freeze whatever you are not using for up to one month.


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