This sweet tart crust recipe creates a buttery, crisp base ideal for fruit tarts, cream pies, and other classic desserts. Made with simple ingredients and no rolling required, this French pâte sucrée is easy to press into the pan and bakes to a perfect golden finish. Great for make-ahead desserts and perfect for filling with pastry cream, lemon curd, or chocolate ganache.

This classic French tart crust is buttery, tender, and holds its shape beautifully—perfect as a base for fruit tarts, custard tarts, or any elegant dessert. With just a few simple ingredients, you’ll create a bakery-worthy crust that complements any filling.

Table of Contents

Ingredients

10 Tbsp unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/4 tsp fine sea salt
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled, plus extra for dusting

Instructions

Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, sugar, and salt on medium speed until just combined, about 2–3 minutes. Scrape down the sides of the bowl as needed.
Add Egg Yolk and Vanilla
Add the egg yolk and vanilla extract and mix until fully incorporated, scraping the bowl to ensure an even texture.
Incorporate the Flour
Add the flour and mix on low speed until the dough comes together, about 1 minute. It should be cohesive but not sticky.
Press Dough into Tart Pan
Transfer the dough to a clean surface and shape into a flat disk. Press it evenly into a 10–11 inch tart pan, aiming for about 1/4″ thickness along the bottom and sides. Use the bottom of a measuring cup to square off the edges neatly. Trim or smooth the top edge with your fingertips or a paring knife. Patch any thin spots with leftover dough.
Chill the Dough
Cover the tart shell with plastic wrap and freeze for 30 minutes while you preheat the oven to 350°F.
Bake the Crust
Place the tart pan on a baking sheet for easy handling. Bake in the center of the oven for 25–28 minutes, or until the crust is golden brown. Transfer to a wire rack and cool completely.
Remove from the Pan
Once cooled to room temperature, gently remove the outer rim by lifting from the base. To release the bottom, carefully slide a knife between the crust and pan, rotating around the edge until the shell lifts free.

Tips

Ensure the butter is softened for easier creaming and smooth dough.
Don’t overmix the dough after adding the flour—mix just until it comes together.
Chilling the dough before baking helps prevent shrinking and ensures crisp edges.
A tart pan with a removable bottom makes unmolding easier.

Variations and Substitutions

Flavor Twist: Add 1/2 tsp almond extract or lemon zest for extra flavor.
Whole Wheat Option: Swap 1/2 cup of the all-purpose flour for whole wheat flour for a nuttier taste.
Mini Tarts: Use smaller tart pans to make individual servings.

FAQs

Can I make the dough ahead of time?
Yes! Wrap the unbaked dough tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to a month.

Do I need pie weights?
No weights are needed for this recipe due to the dough’s structure and freezing step.

Can I use this crust for savory tarts?
This version is sweet and best for dessert tarts. For savory dishes, try a pâte brisée instead.

Serving Suggestions

Fill with pastry cream and top with fresh berries for a classic fruit tart.
Use lemon curd, ganache, or whipped mascarpone as alternative fillings.
Dust the finished tart with powdered sugar for an elegant touch.

Why You’ll Love This Recipe

Buttery and crisp texture – holds up to moist fillings.
No rolling needed – just press into the pan.
Reliable and versatile – works for a variety of sweet tart recipes.
Freezer-friendly – perfect for planning ahead.