Bouchon’s Pâte Sucrée

by0| PUBLISHED May 4, 2015 5:07 PM
Bouchon’s Pâte Sucrée
Classic apple pie gets an upgrade at Las Vegas’ Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon’s Apple Pie ». Eilon Paz

This butter-rich version of pâte sucrée (sweet pie crust) from pastry chef Scott Wheatfill of Las Vegas' Bouchon Bakery, has a bit of almond flour, lending a nuttiness that complements sweet fruit fillings. Use it to make his holiday appropriate Apple Pie with almond cream and homemade apple butter.

Yield: makes enough dough for one 9" tart

Time: 1 hours 20 minutes


  • 8 tbsp. unsalted butter, cubed and chilled
  • 3 <sup>1</sup>⁄<sub>2</sub> tbsp. confectioners' sugar
  • 1 egg, beaten, 1½ tbsp. measured out for use
  • <sup>1</sup>⁄<sub>4</sub> tsp. vanilla extract
  • 1 cup all-purpose flour, plus more for dusting
  • <sup>1</sup>⁄<sub>4</sub> cup almond flour


  • Cream butter and sugar in a stand mixer fitted with a paddle attachment until fluffy, 1–2 minutes. Add 1½ tbsp. egg and the vanilla; mix until combined. With the motor running, slowly add flours; mix until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill at least 1 hour and up to 3 days.