Pâte Sucrée

Pâte Sucrée

Adding a little sugar as well as egg yolks, cream, and sugar transforms a standard crust into an almost cookie-like Pâte Sucrée.


Pâte Sucrée

Print This Recipe Total time Yield 10/11-inch tartSource Adapted from Naomi PomeroyPublished
Pâte Sucrée


  • 1 egg yolk
  • 2 tablespoon heavy cream
  • 2 cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 14 tablespoon cold butter (cut into ½ cubes)


Whisk egg yolks and cream in a small bowl; set aside. 

Pulse flour, butter, sugar, and salt in a food processor several times until well combined. Add the butter and pulse for 2 or 3 seconds 8–10 more times, until the mixture resembles coarse meal. Remove the lid and drizzle egg-cream mixture all over the flour and butter, and replace the top. blend just to combine (do not overwork dough or crust will be tough). Pulse several more times to distribute moisture.

Transfer dough to a large work surface. Knead just to incorporate, 4–5 turns. Shape the dough into a 6‑inch disc. Wrap the disc in plastic and chill at least 2 hours and up to 24 hours.