This is one of the most common tart crust recipe used in French baking. It’s finer and tastier than regular pie crust (see shortcrust (pâte brisée) recipe) but because it’s sweet you can’t use it to make savoury pies or overly sweet tarts like Quebec sugar tart or butter tart. It’s wonderful with lemon, dark chocolate, fresh fruits…
I like it better with almond meal because it will soak up some of the humidity; the baked tart shell will have a nice crunch. It will also get an appealing golden hue without needing to eggwash. If you have a nut allergy, you can do the nut-free version.
It’s also really easy to make if you follow the steps. It’s easier and quicker if you have a stand mixer but it’s totally doable by hand.
If you don’t use all the dough, you can freeze it for later use, make sure you flatten it to 4cm (1.5″) thick again).
With sweet shortcrust pastry, it’s usually easier to use pastry rings instead of a pie dish. They’re more shallow than most pie dishes, therefore they’re better to make tarts with the proper ratio crust/filling. They give an elegant look to your baking and, most importantly, it’s a lot easier to take the rings off compared to a pie dish!