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    Home » All Recipes » Helpful How-To Guides

    How to make a Sweet Tart Shell or Pâte sucrée

    December 21, 2018 by Emily 2 Comments

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    Learn to make a classic Sweet Tart Shell (pâte sucrée) from scratch with this easy-to-follow guide. Using a handful of basic ingredients, this buttery, tender tart crust is perfect for both sweet and savory tart shell recipes and creations.

    Overhead shot of Sweet Tart Shell
in rectangle and circular tart pans.
    Jump to:
    • Shortbread tart crust recipe
    • Pie crust vs. tart crust
    • What is a sweet tart crust made from?
    • Equipment
    • How to make sweet tart shells
    • Pie weights and alternatives
    • Baking tips and tricks
    • Making tart shells ahead of time
    • Troubleshooting and FAQs
    • Use your tart shells for these recipes and more:
    • Sweet Tart Shell

    Shortbread tart crust recipe

    If you’re looking for the best crust for your homemade tart, this Sweet Tart Shell recipe (AKA (pâte sucrée) is a pastry game-changer. Imagine rich shortbread dough molded into a crust of any shape or size. After a quick trip in the oven, it transforms into a sweet and butter tart shell! 

    It’s the perfect shell for all kinds of sweet or savory fillings, like lemon and mascarpone cream, chocolate ganache, and even mashed sweet potatoes! I’ve made this dough in rectangular pans, small circular pans, larger tart shells, and mini tart shells pans. The options are truly endless. 

    Pie crust vs. tart crust

    Pie crust and tart crusts are both made with flour and butter and filled with all kinds of delicious fillings, but have very significant differences! Tart dough has a sturdy texture (just like a cookie), is enriched with eggs and butter, and has a rich flavor. The crust you use for homemade pies is much more flaky and light.

    What is a sweet tart crust made from?

    • Three kinds of flour - You’ll need almond flour, all purpose flour, and bread flour to achieve a sturdy and tender texture, as well as the perfect flavor.
    • Powdered sugar - Just like in shortbread cookies, powdered sugar sweetens the shell while helping achieve a fine, moist crumb.
    • Butter - This is a French pastry, so naturally, there’s a ton of butter. Make sure it’s room temperature and use European butter for more fat and flavor!
    • Vanilla - For flavor. Both vanilla paste and vanilla extract work. 
    • Sea salt - Salt brings out the sweet and buttery shortbread-like flavor. 
    • Eggs - Eggs add moisture and support to the dough. Be sure to use room temperature eggs so the dough is easy to work with and mixes properly.
    Ingredients for making sweet tart dough and pâte sucrée in small bowls.
    Overhead image of a range of different sized tart pans both round and rectangular.
    Closeup image of a range of different sized tart pans both round and rectangular.

    Equipment

    There are a few pieces of equipment that are helpful when making pâte sucrée from scratch. Here’s what I recommend you invest in:

    • Tart Pan - While you can technically use a variety of pans in place of a tart pan, you won’t get the gorgeous fluted edges that I associate with the perfect tart. Feel free to opt for either a round or rectangular or mini variety, or choose individual tart pans instead.
    • Food Processor - These kitchen powerhouses are great at shredding, blending, dicing, chopping, mixing, grating, and countless other tasks (like cutting butter into flour for pie dough!). They’re also indispensable for making homemade nut flours.
    • Electric Mixer - I’ve said it before and I’ll say it again: do your arms a favor and invest in an electric mixer. If at all possible, I suggest a stand mixer (or hybrid hand/stand mixer) so you can multitask.
    • Pie Weights - You simply cannot blind bake a pastry shell without pie weights. They don’t have to be fancy, though! Dried beans or dried rice will do just fine. Note that dried beans/rice can be used repeatedly for pie weights, but should not be eaten after being used as such.

    How to make sweet tart shells

    Step 1: Make the dough. In the bowl of a standing mixer, mix the sugar, butter, vanilla, salt, almond flour, and all-purpose flour together. Add the eggs one at a time. To finish, mix in the bread flour until you end up with a firm ball of tart dough. 

    Mixed tart dough in a mixing bowl.
    Mixed tart dough wrapped in plastic wrap.

    Step 2: Chill the dough. Wrap the dough tightly in plastic wrap and place it in the fridge to chill for at least 1 hour. This will help ease the rolling process and also ensure that the dough has a moment to relax after so much gluten development has occurred during the mixing process, and before the rolling/forming steps.

    Chilled tart dough on countertop before rolling out the dough.
    Rolled out tart dough on countertop with rolling pin.

    Step 3: Roll and chill the dough. Roll the dough onto a floured work surface and then press it gently into the bottom of a buttered tart pan. Poke the bottom LIBERALLY with a fork and then transfer it to the freezer to chill and rest. This second chill will keep the dough from shrinking in the oven.

    Tart dough formed in tart pan before baking.
    Unbaked tart dough in tart pan with holes poked into the base with a fork.

    Step 4: Bake. Line the tart shell with a piece of parchment paper and fill the middle with pie weights (tips on what to use are below!). Bake until the crust is barely browned and set

    Blind baking tart crust

    The term “blind baking” refers to baking the dough before adding any tart fillings. There are two levels to blind baking: ​​partially baked and fully baked. This is a preventative measure to make sure that the base of your tart is not soggy.

    • Fully baked: The dough needs to be fully baked if you’re filling the tart with sweet or creamy fillings (such as chocolate ganache) that don’t need to be baked in the oven.
    • Partially baked: In this method, the dough is partially baked before the filling is added. This way, both the crust and the filling finish together. My pancetta gruyere & walnut tart is a great example of this method!

    Tart dough has a tendency to puff up during baking. To combat this I make sure to poke the base of my tart dough with a fork and utilize what's known as pie weights (detailed below). You know that your tart crust is finished blind baking when the crust is barely browned and set.

    Tart dough lined with parchment paper and pie weights.

    Pie weights and alternatives

    You can certainly purchase what's known as pie weights online, yet at home, I use either uncooked rice or dried beans instead. Pie weights act as the "weight" that prevents tart dough from puffing up and losing its shape.

    Once you've used your beans or rice as a weight in the oven, they are too dry to use/eat but make sure to save them! I keep my rice in a container marked "baking rice" and use it continually, pouring it back into the container after each use.

    ceramic pie weights, beans and rice for blind baking tarts in a bowl.
    Pie weights in tart pan.

    Baking tips and tricks

    • Do not overmix! You don’t want to overwork the gluten, ultimately causing the dough to shrink and lose its shape. If you think you may have overworked the dough, it’s crucial to let the dough rest and the gluten relax.
    • Poke holes in the dough - “Docking” or poking holes in the bottom of the dough helps the dough steam and prevent it from becoming soggy.
    • Pie weights are important - They keep the dough in place and prevent it from rising or bubbling. If you don’t have pie weights, use uncooked rice, popcorn kernels, or dried beans. You can reuse these “weights” in more tart or pie recipes to cut down on food waste!
    • Freezing the shells before baking - This is essential. Your tart shells are less likely to shrink while baking if you take the time to freeze them for 20 or 30 minutes beforehand. 

    Making tart shells ahead of time

    Raw tart dough and baked tart shells are both easy to make in advance. To make sure the dough or shells stay moist and buttery, follow these storage instructions: 

    Making tart dough in advance:

    • Refrigerator: The raw tart dough is best used after 24 hours in the fridge, but can be stored for up to 5 days. When it’s time to roll out the dough, take it out of the fridge 30 minutes beforehand so it’s easy to work with.
    • Freezer: Wrap up the raw dough really well in plastic and freeze for up to 3 months. Let it thaw overnight in the fridge before using.

    Baking tart shells in advance:

    • Refrigerator: Once the shells are baked and cooled, keep them in an airtight container or sealed bag in the fridge. They’ll stay fresh and moist for up to 3 days.
    • Room temperature: If the weather isn’t too hot, you can store the shells at room temperature for about 3 days.
    • Freezer: Wrap the partially or fully baked and cooled shells in plastic and freeze for up to 2 months.
    Sweet Tart Shells formed to tart pans.

    Troubleshooting and FAQs

    Why is my tart crust so hard?

    If your shells turned out hard, there might have been too much moisture. The moisture helps hold the dough together, but too much and the shells can be ruined. This can also be a sign of overworking the dough, so make sure to only mix until the ingredients just come together.

    Do I have to freeze the dough?

    Yes! Freezing the dough for 20 to 30 minutes before it goes into the oven will prevent it from shrinking or spreading and is crucial to achieving the shortbread-like texture. 

    Where can I buy tart shells?

    You can buy pre-made tart shells (although homemade is SO much better) at most grocery stores. Look for Dutch Ann Tart Shells or Keebler brand mini tart shells.

    Use your tart shells for these recipes and more:

    • French Pear and Hazelnut Tart  
    • Mini Strawberry Tartlets
    • Passion Fruit Tart with Whipped Honey
    • Rosemary Dark Chocolate Tart

    As always, I love seeing your creations and hearing from you! If you try this recipe, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Sweet Tart Shell

    Buttery, sweet and incredibly tender, this simple recipe for a sweet tart shell will complement the filling of your choice. It's a classic recipe that I always use as the perfect base when dreaming up another sweet creation!
    5 from 7 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: French
    Keyword: Pastry, Tart, Tarts
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Servings: 2 8-inch Round Tarts
    Calories: 230kcal
    Author: Emily Laurae

    Equipment

    • Stand Mixer using Paddle Attachment or Hand Mixer
    • Spatula
    • Bowl
    • Plastic Wrap
    • Rolling Pin
    • Tart Pan
    • Fork
    • Parchment Paper
    • Pie Weights/Baking Rice

    Ingredients
     

    • 1¼ Cups (150 g) Powdered Sugar
    • ¾ Cup & 2 Tbsp (200 g) Unsalted Butter, Room Temperature
    • ½ teaspoon Sea Salt
    • ½ Cup (50 g) Almond Flour
    • ¾ Cup (100 g) All-Purpose Flour
    • 1 teaspoon Vanilla Paste , or Vanilla Extract
    • 2 Eggs, room temperature
    • 2¼ Cup (291 g) Bread Flour

    Instructions

    • Using a stand mixer using a paddle attachment or a hand mixer, start by mixing powdered sugar, and butter together. Then add salt, almond, and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl
      1¼ Cups Powdered Sugar, ¾ Cup & 2 tablespoon Unsalted Butter, ½ teaspoon Sea Salt, ½ Cup Almond Flour, ¾ Cup All-Purpose Flour
    • Add vanilla and room temperature eggs one at a time, mixing between additions
      2 Eggs, 1 teaspoon Vanilla Paste
    • Add bread flour, making sure to not overmix
      2¼ Cup Bread Flour
    • Wrap dough tightly in plastic wrap - then place in the fridge to chill before using for at least one hour.
    • I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out - you’ll find that it will be MUCH easier to work with!
    • Once your dough is rolled to the desired thickness, press gently into the bottom of your tart pans, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential - your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
    • Preheat oven to 350 degrees Fahrenheit
    • Line the shells with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
    • Depending on what type of filling you end up using, you may fully bake your tart shell before adding the filling. You could instead be partially baking the tart shell and then adding the filling halfway through! Follow your specific recipe in regards to bake time. As a guide, I bake these tarts for 20 minutes before removing the pie weights and baking until the sides and tart base is a golden brown.

    Video

    Notes

    Baking tips and tricks
    • Do not overmix! You don’t want to overwork the gluten, ultimately causing the dough to shrink and lose its shape. If you think you may have overworked the dough, it’s crucial to let the dough rest and the gluten relax.
    • Poke holes in the dough - “Docking” or poking holes in the bottom of the dough helps the dough steam and prevent it from becoming soggy.
    • Pie weights are important - They keep the dough in place and prevent it from rising or bubbling. If you don’t have pie weights, use uncooked rice, popcorn kernels, or dried beans. You can reuse these “weights” in more tart or pie recipes to cut down on food waste!
    • Freezing the shells before baking - This is essential. Your tart shells are less likely to shrink while baking if you take the time to freeze them for 20 or 30 minutes beforehand. 

    Nutrition

    Serving: 16Slices | Calories: 230kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 82mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 307IU | Calcium: 17mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Erin

      August 17, 2020 at 12:41 pm

      I made this recipe yesterday (the hottest day of the year!) and it. was. perfect. The single recipe produced a 9x9 tart shell and 5 tartlets. I'm not very good with pie, so tarts are my go-to and this recipe is a keeper! Thank you @emilylaurae <3

      Reply
      • Emily

        August 17, 2020 at 1:01 pm

        Oh my goodness, Erin you are amazing. Way to take on tart shells on the hottest day of the year - I am truly so impressed! So happy to hear that you enjoyed the recipe!

        Reply

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