Pate Sucre

Pate Sucre
Share the food curiosity!

European pastries have a different tart shell or pie crusts, called Pate Sucre. I’ve used this recipe multiple times with great success. So, when I want to make tarts, I like using the recipe by Petit Gateau from Amsterdam, Netherlands. If you are ever in Europe, I recommend the pear tart, lemon meringue tart, chocolate truffle tart and the pistachio tart. Actually, I haven’t tasted a tart from their shop I didn’t like. So, any choice you make will be a great one!

Pate Sucre/ Tart Shell

Course Dessert
Cuisine French


  • 240 grams flour
  • 100 grams icing sugar
  • 40 grams almond flour
  • 2 pinches salt
  • 150 grams cold butter cut into small pieces
  • 1 large egg


  • Add all dry ingredients to a bowl
  • Cut the cold butter into the dry ingredients until they are small pea sized pieces
  • Mix butter and dry ingredients until a crumbly dough is formed
  • Beat egg in a separate bowl.
  • Add egg in tablespoon amounts until dough comes together into one ball.
  • Wrap dough in plastic wrap and place into the fridge for one hour.

Blind Baking (aka bake tart shell by itself)

  • Roll dough out to 1/4" thickness at most.
  • Gently place dough into a tart ring or tart pan.
  • Prick bottom of the tart with a fork every 1/2 to 1 inch.
  • Place in fridge to cool for at least 15 minutes.
  • Preheat oven to 350F.
  • Bake cold tart for 15 minutes or until lightly golden.
Keyword pate sucre, pie tart, tart