Name: Sweet Shortcrust Pastry (Pâte Sucrée)
Prep time: 20 min
Total time: 50 min
Cuisine: French
Ingredients: 160 g plain flour; 80 g chilled butter; 50 g icing sugar; 1 egg; 1 teaspoon vanilla extract; A little cold water (if needed)

Jump to Recipe·Print Recipe

I make this Sweet Shortcrust Pastry (Pâte Sucrée) when I want a tart shell that feels delicate, buttery, and just sweet enough to support a dessert filling without overpowering it. I love how the vanilla adds a soft, comforting flavor, while the texture stays crisp and tender after chilling and rolling.

Sweet Shortcrust Pastry (Pâte Sucrée)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

160 g plain flour

80 g chilled butter

50 g icing sugar

1 egg

1 teaspoon vanilla extract

A little cold water, only if needed

Directions

I place the flour and chilled butter in a food processor and blitz them until the mixture looks like fine breadcrumbs.

I add the icing sugar, egg yolk, and vanilla extract, then blitz again until the dough starts to come together.

If the dough feels too dry, I add some or all of the egg white. If it still needs help binding, I add just a very small amount of cold water.

I shape the dough into a disc, wrap it, and chill it in the fridge for at least 30 minutes.

I lightly flour the work surface and roll the pastry out to about 3 mm thick.

I carefully lift the pastry into a 20 cm tart tin, press it gently into place, trim away any excess, and chill it again until I am ready to use it.

Servings and timing

I get 6 servings from this recipe.

I usually need about 20 minutes for prep time, 0 minutes for cooking time, and 50 minutes in total, including chilling.

Variations

I sometimes add a little lemon or orange zest when I want a brighter flavor in the pastry.

I can swap the vanilla extract for almond extract if I want a slightly nuttier aroma, but I use it lightly so it does not overpower the dough.

I also like making this pastry in mini tart tins for individual desserts. When I want a richer finish, I use it as the base for custard tarts, fruit tarts, or chocolate tart fillings.

Storage/Reheating

I keep the raw dough wrapped tightly in the refrigerator for up to 3 days. If I want to store it longer, I freeze it for up to 2 months and thaw it in the fridge before rolling.

If I already fitted the pastry into a tart tin, I keep it chilled until I am ready to bake or fill it.

Since this pastry is typically used as dough rather than served warm on its own, I usually do not reheat it directly unless it has already been baked. In that case, I warm it briefly in the oven at a low temperature to help restore some crispness. I avoid the microwave because it can make the pastry soft.

FAQs

Can I make this pastry dough by hand instead of using a food processor?

Yes, I can make it by hand by rubbing the butter into the flour until I get a breadcrumb texture, then mixing in the remaining ingredients until the dough comes together.

Why do I need to chill the dough?

I chill the dough because it helps the butter stay cold, makes the pastry easier to roll, and helps prevent shrinking later.

What should I do if the dough cracks while rolling?

If the dough cracks, I let it sit for a minute or two so it softens slightly, then I gently press the cracks back together. A light dusting of flour also helps me roll it more smoothly.

Can I use this pastry for different tart fillings?

Yes, I use this pastry with many fillings, including fruit, custard, chocolate, and cream-based desserts. Its mild sweetness makes it very flexible.

How thick should I roll the pastry?

I roll the pastry to about 3 mm thick. That gives me a tart shell that feels delicate but still sturdy enough to hold the filling.

Conclusion

I think this Sweet Shortcrust Pastry (Pâte Sucrée) is one of the most useful dessert bases to keep in my recipe collection. It is easy to prepare, has a lovely buttery texture, and works beautifully with many tart and pie fillings. When I want a dependable homemade pastry that looks elegant and tastes classic, this is the recipe I reach for.

📖 Recipe:

Sweet Shortcrust Pastry (Pâte Sucrée)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A delicate and buttery sweet shortcrust pastry with a hint of vanilla, perfect for tart shells and dessert bases. It delivers a crisp yet tender texture that pairs beautifully with a variety of fillings.

Ingredients

160 g plain flour

80 g chilled butter

50 g icing sugar

1 egg

1 teaspoon vanilla extract

A little cold water (if needed)

Cook Mode Prevent your screen from going dark

Instructions

Place the flour and chilled butter in a food processor and blend until the mixture resembles fine breadcrumbs.
Add the icing sugar, egg yolk, and vanilla extract, then blend again until the dough begins to come together.
If the dough is too dry, add some or all of the egg white. If needed, add a very small amount of cold water to help bind.
Shape the dough into a disc, wrap it, and chill in the refrigerator for at least 30 minutes.
Lightly flour a work surface and roll the pastry to about 3 mm thickness.
Transfer the pastry to a 20 cm tart tin, press gently into place, trim excess, and chill again until ready to use.