Pate Sucree | Tart Dough

Pate Sucree | Tart Dough

Pate Sucree | Tart Dough

Serves 8-1772
Meal type Dessert


  • 1 cup butter (2 sticks unsalted @ room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 Cups all purpose flour
  • 1 Teaspoon salt
  • 2 Egg Yolks
  • 1/2 Teaspoon Vanilla


This pate sucree recipe is from pastry chef Pierre Fauvet, who shared it during his presentation at the Darigold demo kitchen in Seattle, WA.


Step 1
Cream together in electric mixer, butter, sugars, and salt (2-3 minutes on medium speed)
Step 2
Add flour, beat on low speed for 30 seconds, mixture will look like wet sand.
Step 3
Add egg yolks, and mix on low until dough comes together.
Step 4
Cut in half and form into two disks of dough, wrap in plastic and refrigerate for at least an hour.
Step 5
Remove disk, let it stand for 30 minutes and then roll out a 12'' circle to about 1/4" thick.
Step 6
Press dough into a 10" tart pan and up the sides. Patch holes and cracks with excess dough.
Step 7
Prick dough in 4-5 spots on the bottom with a fork. Refrigerate for 30 minutes.
Step 8
Bake at 350 degrees F for 20 -25 minutes until light golden brown. Cool to room temperature