Pâte Sucrée Tart Shell

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Appears in Cook's Illustrated March/April 2022

This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.

SERVES 8 to 10

TIME 1 hour, plus 1 hour 20 minutes freezing and cooling

has video

WHY THIS RECIPE WORKS

Pat-in-the-pan tart crusts are quick and convenient, but they're thick, so they don't leave a lot of room for filling. A slimmer, more traditional pâte sucrée crust has a greater capacity, but it can be tricky to make. Instead of chilling t...

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