Full Recipe
Author
King Arthur Test Kitchen | 2021-02-12
Description
Traditionally used as the base of fruit or jam tarts, pâte sucrée (a French pastry closely related to the Italian pasta frolla) is a sweetened, enriched, short-flake crust that falls somewhere between a classic pie crust and a cookie. This buttery pastry is enriched with egg, butter, vanilla, and sugar to make a tender crust that's more like shortbread than flaky pastry. The dough can be pressed straight into the pan or rolled out; while the first option is faster (and doesn't require a rolling pin), we prefer the second, as it yields a thinner, more even, professional-quality crust.As a result of reader feedback, we've retested this recipe and made some changes from the original; see “tips” (below) for details.
