Perfect Pâte Sucrée Ratio
3 : 2 : 1
Flour : Butter : Sugar (by weight)
300g + 200g + 100g + 1 egg
Makes 1 large tart shell (10-11") or 8 mini tarts
Classic Pâte Sucrée Recipe
Ingredients
- All-purpose flour (sifted) 300g (2½ cups)
- Unsalted butter (cold, cubed) 200g (¾ cup + 2 tbsp)
- Powdered sugar 100g (¾ cup + 2 tbsp)
- Large egg 1 whole
- Vanilla extract 1 tsp
- Fine sea salt ¼ tsp
Instructions
- 1. Cream butter + sugar + salt until just combined (don't overmix).
- 2. Add egg + vanilla, mix until incorporated.
- 3. Add flour all at once, mix until just forms dough.
- 4. Flatten into disc, wrap. Chill 1-2 hours (essential!).
- 5. Roll between parchment to ⅛" thick. Line tart pan.
- 6. Blind bake: 350°F 15 min with weights, 10 min without.
🥐 Pâte Sucrée vs Pâte Sablée vs Pâte Brisée
Sucrée = sweetest, cookie-like (fruit tarts) • Sablée = sandy, crumbly (cookies) • Brisée = savory, flaky (quiche)
French Pastry Dough Comparison
| Type | Ratio (F:B:S) | Texture | Best For |
|---|---|---|---|
| Pâte Sucrée | 3:2:1 + egg | Sweet, crisp, sturdy | Fruit tarts, custard tarts |
| Pâte Sablée | 3:2:1 + egg yolk | Sandy, crumbly, rich | Shortbread, cookies |
| Pâte Brisée | 5:3:0 + water | Flaky, savory | Quiche, savory pies |
| Pâte Feuilletée | 2:1 (F:B) laminated | Very flaky, layered | Puff pastry, croissants |
Scaling Guide
| Tart Size | Flour | Butter | Sugar | Eggs |
|---|---|---|---|---|
| 4" mini tarts (8) | 300g | 200g | 100g | 1 egg |
| 9" round tart | 250g | 165g | 85g | 1 egg |
| 10-11" round tart | 300g | 200g | 100g | 1 egg |
| 13" rectangular tart | 375g | 250g | 125g | 1 egg + 1 yolk |
Troubleshooting
Common Problems:
- Dough too crumbly: Add 1 tsp cold water at a time
- Dough too soft: Chill longer, or add 1-2 tbsp flour
- Shrinks when baking: Didn't chill long enough, or overworked
- Tough texture: Overmixed after adding flour
Pro Tips:
- • Use powdered sugar (not granulated) for smoother texture
- • Don't cream butter too long - just combine
- • Chill minimum 1 hour, better overnight
- • Dock (prick) bottom with fork before blind baking