Pâte à tarte

The "Pâte à tarte" or also called " Pâte sucrée" is one of the patisserie basic doughs used usually in cream based tarts . It can be flavoured with vanilla or lemon zest , depending on your personal taste and flavors conbination that you will use it with .


( for 500~550 gr of dough = 2 medium sized tarts)

  • 220 gr flour
  • 50 gr almond flour
  • 125 gr soft butter
  • 70 gr sugar
  • 1 tsp vanilla extract
  • 1 egg


  1. Mix the soft butter sugar and vanilla extract until havinh a homogenous light creamy texture
  2. Add the egg and a pinch of salt and continue mixing on a medium speed .
  3. Now gradually add your flour and almond flour and incorporate them in your previous mix with a wooden spoon.
  4. Once your mixture forms one big ball of dough put it in a cleanf film and preserve it in the fridge for at least 2 hours before using it .

PS: this dough can be made in advance and stored in your freezer for 90 days