Pate sucree

If you are into French desserts like me, you definitely need to hold on to this one. I am using this classic recipe for most of my sweet tarts. It is easy and foolproof to make.

For the particular measurements, I am using a tart pan size 28. If you have a larger or smaller tart pan, adjust the ingredients accordingly. 


  • 250 gr all-purpose flour
  • 90 gr sugar
  • 15 gr almond flour
  • 150 gr cold butter cubbed
  • 1 egg
  • 1 tsp vanilla extract
  • 1-2 cold water


Mix the flour, sugar, almond flour, and butter using the paddle attachment in a mixing bowl. Add the egg and vanilla extract and water if needed. 

Mix on low speed until a firm dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. As soon as the dough is chilled, roll out the dough on a floured surface. 

Transfer the rolled dough to a tart pan and bake in a preheated convection oven at 160 C for 20 minutes. 

Bon Appétit