Sweet shortcrust pastry
A sweet, rich, crisp pastry dough made with butter, sugar and egg, used for tart shells. Known in French as pâte sucrée.
- Doughs, batters and pastry foundations
Also called: pâte sucrée
Compared with plain shortcrust, sweet shortcrust has more sugar and an egg or yolk, which make it firmer, more cookie-like and less flaky. It is often made by creaming butter and sugar, then adding egg and flour, and it must be chilled well before rolling.
Because it browns quickly, it is usually blind-baked at about 350°F (175°C) until golden. Pâte sablée is an even richer, sandier version.
Bake it at VanillaGoods
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- Baking Academy lessonFlaky pie crust 4 sweet tart shell pate sucree
Tools for this
Fox Run 9.5-Inch Tart Pan, Removable BottomPush up the bottom and the tart comes out whole and fluted.See it on Amazon
J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Sweet shortcrust pastry (Q634674), Wikidata