Equipment
* optional
Ingredients
Dry Ingredients
- 240 g all-purpose flour, sifted
- 90 g powdered sugar
- 30 g almond flour
- 2 g fine sea salt
Wet Ingredients
- 120 g unsalted butter, cold, cubed
- 1 egg, large
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 291 kcal
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 11 g
- Sodium
- 108 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 56 mg
- Potassium
- 72 mg
- Calcium
- 22 mg
- Iron
- 0.6 mg
- Magnesium
- 18 mg
- Phosphorus
- 66 mg
- Zinc
- 0.4 mg
- Vitamin A
- 113 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.5 mg
- Folate
- 13 mcg
- Water
- 11 g
Sources: USDA FoodData Central
Method
Combine flour, powdered sugar, almond flour, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed briefly to disperse ingredients.
Add the cold, cubed butter. Mix on low speed until the mixture resembles coarse, wet sand (sablage). There should be no large chunks of butter remaining, but the dough should not yet come together.
Add the egg. Mix on low speed just until the dough begins to clump together. Stop immediately before a cohesive ball forms to prevent gluten development.
Turn the crumbly dough out onto a clean work surface. Perform 'fraisage' by using the heel of your hand to smear small portions of dough across the counter away from you. This ensures the butter is fully incorporated without overworking the gluten.
Gather the dough into a cohesive ball and flatten it into a disc about 2cm thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling out.
Chef's Notes
- Always weigh ingredients carefully; pastry is chemistry.
- The 'fraisage' step is the professional secret to a dough that is sturdy but melts in the mouth.
- If using for a tart that requires blind baking, freeze the lined tart shell for 20 minutes before baking to prevent slumping.
- Almond flour can be omitted for a nut-free version, but replace it with an equal weight of all-purpose flour.
Storage
Refrigerator: 3 days — Wrap tightly in plastic wrap to prevent absorbing odors.
Freezer: 3 months — Thaw overnight in the refrigerator before rolling out.
Troubleshooting
Dough shrinks significantly during baking
Cause: Gluten was overworked during mixing or rolling, or the dough was not rested enough
Fix: Cannot be fixed after baking; for next batch, ensure at least 2 hours rest time
Prevention: Stop mixing as soon as ingredients combine; rest dough for full duration
Dough is too sticky to roll
Cause: Butter has melted due to warm ambient temperature
Fix: Chill the dough for 15-20 minutes before attempting to roll again
Prevention: Keep ingredients cold; work quickly
Cultural Context
Pâte Sucrée is one of the three foundational French tart doughs, sitting between the neutral Pâte Brisée and the sandier Pâte Sablée. Originating in French patisserie, the inclusion of sugar and egg creates a watertight seal that keeps the crust crisp even under moist fillings like pastry cream or fresh fruit.
