Desserts

Sweet Tart Crust (Pâte Brisée Sucrée)

I want­ed to post my favorite recipe for a sweet tart crust (“pâte brisée sucrée”) so you can refer to it when­ev­er you make a sweet tart. It tastes so much bet­ter than any pie crust you might find in a store. Once you try it, you will nev­er want to buy a pie crust again! The recipe is by Jean-François Mal­let (Sim­plis­sime Desserts). It does not take much time and it is easy to make!

tart crust

 

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Sweet Tart Crust (Pâte Brisée Sucrée)
Easy to make and deli­cious. Use it with any sweet tart.
tart crust
Course Dessert
Prep Time 15 min­utes
Pas­sive Time 30 min­utes
Serv­ings
tart
Ingre­di­ents
Course Dessert
Prep Time 15 min­utes
Pas­sive Time 30 min­utes
Serv­ings
tart
Ingre­di­ents
tart crust
Instruc­tions
  1. Melt the salt by putting it in 3 table­spoons of luke­warm water.
  2. Sift the flour with a strain­er, and make a well (see pic­ture). Add the but­ter in small pieces in the mid­dle of the well, and mix with the tip of your fin­gers.
    well
  3. Make a well again, add the water with the salt, the sug­ar and the egg yolk. Mix again using your hands, mak­ing sure the but­ter is well incor­po­rat­ed into the dough.
  4. Make a ball with the dough. Wrap it in plas­tic wrap. Put it in the fridge for a min­i­mum of 30 min­utes before using it.
    dough for pistachio raspberry tart
  5. When you are ready to use it, roll it out to fit your tart pan using a rolling pin.
    tart crust
Recipe Notes

You can make the dough the day before and leave it in the fridge overnight. When you are ready to use it, take it out of the fridge in advance so it isn’t too cold when you roll it out.

Sift­ing the flour is best, but it is not a neces­si­ty, so do not wor­ry if you can’t sift the flour.

Share this Recipe

This tart crust real­ly makes sweet tarts even more deli­cious, It is so worth it to put in the extra time to make home­made French tart crust. Enjoy!

Bon Appétit!

French Mom

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Recipe Name
Sweet Tart Crust
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