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.
- ½ cup confectioners sugar
- 1 ¾ cup cake flour
- Pinch of salt
- ½ cup unsalted butter, cubed
- 2 egg yolks
- 1 Tablespoon water
To make the dough:
- In a food processor, combine the flour, sugar and salt and pulse a few times to mix together.
- Add the butter and pulse a few more times until you have a crumbly mixture. The butter should be the size of peas or slightly smaller.
- Lightly break up the egg yolks with a fork.
- Add the yolks a little at a time and pulse between each addition. Add 1 tablespoon of water.
- Keep pulsing until the dough begins to come together and the eggs are fully incorporated. The dough should no longer be dry and form large clumps. Do not over process it into a large ball.
- Turn the dough out onto a large sheet of plastic wrap. Bring the dough together into a ball and then flatten it out into 6 inch disc.
- Wrap it up in the plastic wrap and chill for at least an hour. It can be stored like this for up to 1 week in the refrigerator or frozen for 1 month.
To roll the dough:
- Let the dough sit out at room temperature for about 20 minutes before rolling. If it cracks while rolling, let it rest more. Roll it out to at least 2 inches larger than your tart pan. (I use a 9 inch tart pan and roll it out to about 11.5 inches diameter.)
- Transfer the dough to you pan and press it gently against the sides. Trim away the excess.
- Dock the dough by pricking it with a fork all over the bottom. Chill the tart dough in the freezer for 20 minutes.
To bake the tart shell:
- Preheat the oven to 350F.
- Set up the tart shell for blind baking by gently pressing aluminum foil on top of the crust and all the way against the sides. Bend the foil over the rim of the crust to protect it from burning. Place pie weights, dry beans or rice on top of the foil.
- Bake the tart shell using one of the options below.
Option 1: Partial Blind Bake. If the tart will be returning to the oven after adding filling do a partial bake. Bake the crust for 20 minutes or until the dough no longer looks raw on top. Remove the weights and foil and bake for another 3-5 minutes to completely dry out the dough.
Option 2: Complete blind bake: If the tart will NOT be returning to the oven after adding filling do a complete bake. Bake the crust for 20 minutes or until the dough no longer looks raw on top. Remove the weights and foil and bake for another 8-10 minutes or until the crust is golden brown.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 251 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 77mg Sodium: 21mg Carbohydrates: 30g Fiber: 1g Sugar: 7g Protein: 3g