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Pâte Sucrée

| Crust | Main Fat | Typical Ratio (Flour:Fat:Liquid) | Best For | |-------|----------|----------------------------------|----------| | (sweet shortcrust) | Butter (cold, cubed) | 2:1:½ (by weight) | Fruit tarts, custard bases | | Pâte Sablée (sandy shortcrust) | Butter + Sugar (creamed) | 3:1:½ | Chocolate tarts, delicate linzer | | Pâte Brisée (savory shortcrust) | Butter + Egg Yolk | 2:1:½ | Quiches, vegetable tarts | | Pâte à Choux (choux pastry) | Butter + Water + Eggs | 1:½:3 (by volume) | Cream puffs turned tart‑style | onlytarts com exclusive

5.3 2️⃣ RASPBERRY‑ALMOND FRANGIPANE (Summer Berry)

3.1 Crust Types & When to Use Them