This sweet tart dough is tender, crumbly and buttery. It’s the perfect tart dough for fruit tarts, ganache tarts, or any sweet tart treat.

This is one of the easiest and most satisfying tart doughs I have ever made! I used to make a similar tart dough in an electric mixer that took a little longer because I would cream the butter and sugar first and then emulsify the eggs completely and then add in the flour.

This one is made in the food processor and just takes a few pulses here and there and you are done! Honestly, I didn’t see a huge difference in results between this method and the electric mixer method so I encourage you to go for it!

What can you use sweet tart dough for?

Unlike my flaky pie crust recipe (paté brisee), this dough has more sugar so it is only recommended for use in sweet fillings. I used this dough just recently with my cherry and almond cream tart and it was delicious. I would also use it for a classic glazed fruit tart or really any fruit tart recipe.

Keep in mind that this tart dough produces a crumbly, tender crust when baked. It is known as paté sucree in French and will be soft but not flaky.

To make sweet tart dough you will need:

• Confectioners sugar: Powdered sugar produces a more tender, less crumbly crust than granulated sugar.
• Cake flour: Cake flour also produces a softer crust because it has lower amounts of gluten. However, as long as you don’t over mix the dough, you can also use all purpose flour too.
• Pinch of salt: Need I really say? Everything needs a pinch of salt. Salt also hinders gluten development.
• Unsalted butter: Butter tenderizes the dough and gives it flavor.
• Egg yolks: This enriches the dough and helps bring it together without adding too much water which can activate gluten development.

How to make sweet tart dough:

All the details are in the recipe card below. Like I said though, all you need is your food processor. Pulse together the flour, sugar and salt to blend. Add the butter and pulse until crumbly. Last, incorporate the egg yolks and water with a few more pulses.

You don’t want to over mix because that will lead to over development of gluten and a tough crust. You just want all the ingredients to just be blended and clump together. Then turn the dough out into a flat mound, wrap it in plastic and let it chill for 1 hour. This will relax the dough before rolling it out.

The dough will be hard at first, so let it come to room temperature (about 20 minutes) before starting to roll it. Otherwise the dough will crack.

Once you roll it out and transfer it to your tart pan, prick the bottom with a fork all over so it does not rise in the oven.

Chill your tart pan with the dough in it for at least 20 minutes before baking to relax the gluten again. You may need to blind bake the tart depending on your recipe. Bake according to your recipe directions or follow the guidelines in the recipe card below.