Sweet pastry crust is a tender, crumbly, cookie-like crust ideal for tarts and open-faced desserts. It comes together quickly—about five minutes in a food processor (plus pre-bake)—but can also be made by hand. Because this pastry is delicate, minimal handling produces the lightest texture.
Unlike traditional pie dough, this sweet crust does not roll well. Instead of rolling, press the crumbly dough directly into the tart pan with your fingertips, starting at the center and working up the sides. This pressing step is the most time-consuming part, but it ensures even coverage and a sturdy shell.
This crust pairs beautifully with almond frangipane and custard fillings such as a milk tart. Its cookie-like texture gives tarts a pleasant bite and contrasts nicely with soft fillings.
Tips for making sweet pastry crust
Because the dough is crumbly, avoid trying to roll it out. Dump the crumbs into your pan and press them firmly and evenly with your fingertips. Start by forming a flat base, then gently press the dough up the sides, working slowly to maintain an even thickness.
Pay special attention to corners and edges. Corners tend to accumulate more dough, so press into them to shape and lift the pastry up the sides. Also check the rim: if the top edge thins out, those spots will brown faster than the rest of the crust. Because this pastry can shrink slightly during baking, you may want to press the dough a little higher than the pan edge, depending on the depth of your tart pan.
This crust is generally pre-baked (blind baked) briefly so fillings don’t leave the pastry undercooked. Pre-bake in a hot oven—watch carefully so the crust browns but does not burn. The recipe contains egg and baking powder, which can cause slight puffing, so prick a few holes in the base with a fork to help release steam. I don’t use pie weights here, since they can prevent the bottom from fully baking.
Desserts that work well with this crust
South African Milktart
Fruit Tart with Rosewater Custard (substitute this sweet crust for phyllo)
Pear Frangipane Tart
SWEET CRUST PASTRY
Ingredients
Pastry
- 110 grams unsalted butter
- 67 grams (1/3 cup) sugar
- 1 extra-large egg
- 240 grams (2 cups) all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt (omit if using salted butter)
Instructions
Crust by Hand
- Preheat oven to 400°F (204°C).
- Cream the butter and sugar together until light.
- Beat the egg and set aside.
- Sift the flour, baking powder and salt together.
- Add the beaten egg and dry ingredients to the creamed butter. Do not overmix—the mixture should be crumbly.
- Press the crumbly dough into a 13″ round tart pan (or a pan with a removable bottom), forming an even base and sides. Poke a few holes in the bottom with a fork.
- Bake 5–8 minutes or until the crust starts to brown.
Crust with Food Processor
- Preheat oven to 400°F (204°C).
- In a food processor, combine the butter and sugar and blend until smooth.
- Beat the egg and set aside.
- Sift the flour, baking powder and salt together.
- Add the beaten egg and dry ingredients to the creamed butter mixture. Do not overmix—the mixture should remain crumbly.
- Press into a 13″ round tart pan (or any pan with a removable bottom). Prick the bottom with a fork and bake 5–8 minutes or until the crust begins to brown.
Notes
This recipe yields enough pastry for:
- One 13″ tart pan
- Two 14″ x 4″ rectangular tart pans
- Three small 8″ diameter pie pans
Nutrition
Calories: 291 kcal per serving