Tart Dough (pâte sucrée) Recipe
The classic dough used to line a tart pan.
servings
Ingredients
- 4 oz unsalted butter (room temperature)
- 4 oz granulated sugar (½ cup)
- 1 large egg
- ¼ teaspoon vanilla extract
- 6 ¼ oz all purpose flour (1 ¼ cups, see note)
- ¼ teaspoon salt
Instructions
- Cream 4 oz unsalted butter and 4 oz granulated sugar until combined and slightly aerated. Add 1 large egg and ¼ teaspoon vanilla extract, mix to combine and scrape down the bowl and beater.
- Add 6 ¼ oz all purpose flour and ¼ teaspoon salt. Mix until the dough just comes together. Remove from the mixer and knead into a ball. Flatten the ball to a disc. Use right away or wrap in plastic and refrigerate for 1-2 hours. The dough can be frozen for up to 3 months.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe makes enough for a 10-12" tart crust.
This dough freezes very well. Double wrap in plastic and freeze for up to 3 months.
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