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A tart crust on a cooling rack.

How to Make Tart Crust

Learn how to make a tart crust that is crisp yet tender, rich and buttery in flavor, and a little sweet (pâte sucrée). It's a classic French recipe that is easy to master.
Course Dessert
Cuisine American, French
Cook Time 30 minutes
Chilling time 1 hour
Total Time 30 minutes
Servings 8 servings
Calories 197kcal




To make the tart dough:

  • In a standing mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.
  • Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary. Add vanilla and salt, mix until combined.
  • Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together (do not over-mix). Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8-inch to 1/4-inch. If the dough crumbles or breaks apart, press it back together with your fingertips.
  • Loosely roll the dough around the rolling pin, then gently unroll it over a 9-inch tart pan. Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough.
  • Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds; see note 1). Bake 12 minutes.
  • Remove pie weights and parchment paper. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.


  1. Pie weights: Used when blind-baking a crust so the crust stays flat. You can use store-bought pie weights or substitute dried beans (you cannot eat the beans after they’ve been baked). After baking, cool the beans completely and store them in a plastic bag for future baking projects.
  2. Flour: The easiest way to sift flour is with a fine-mesh sieve. Over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.
  3. Yield: This recipe makes 1 (9-inch) tart crust, enough for 8 slices (or more or less, depending on how you slice it).
  4. Storage: Unbaked tart dough may be refrigerated for up to 2 weeks or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out to bake.
  5. Fresh fruit tart: This tart crust was designed to be filled with pastry cream, topped with fresh fruit, and brushed with a shiny apricot glaze.


Serving: 1 slice | Calories: 197kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 182mg | Potassium: 28mg | Fiber: 1g | Sugar: 7g | Vitamin A: 336IU | Calcium: 16mg | Iron: 1mg