Don't be intimidated by the fancy French term. Pâte sucrée is just another way of saying "tart crust." Here's a simple recipe that works pretty well for me.
See all dough recipes.
- 1 Cup unsalted butter, softened
- 1 Cup granulated sugar
- 7 Tablespoons almond flour
- 1 egg
- 1 egg yolk
- 4 Cups all-purpose flour, plus more for rolling the dough
- 1/4 Teaspoon baking powder
- 1 Tablespoon water
In the bowl of an electric mixer, cream together the butter, sugar, and almond flour on medium speed until lightened. Slowly add the egg and yolk, scraping down the bowl. Add the flour and baking powder, mixing until thoroughly combined. Then, add the water and mix until incorporated
If baking the dough, preheat the oven to 350 degrees.
Lightly flour a work surface and roll out the dough to ¼-inch thickness. Transfer to a tart ring with bottom. Spread out the filling (if any) and bake 12-18 minutes (about 12 minutes with nothing in the shell).