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Vegan Sweet Pastry Dough Recipe (with Video)

Added sugar, Peanut-free, French

Discover our Vegan Sweet Pastry Dough Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 30min


Tart Dough
- 240 g all-purpose flour
- 96 g Powdered sugar
- 55 g Almond flour
- 1.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 127 g Vegan butter, unsalted, cultured-style (e.g. Miyoko's), cold, diced, plus more for greasing tart pan
- 45 g water, cold
- 1 tsp vanilla paste
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Make the dough
1. Combine the flour, sugar, almonds, and salt in a large bowl; mix with your fingers to break up any lumps
2. Add the butter and toss to coat; work the mixture with your fingers until it resembles wet sand and there are no large pieces of butter remaining; alternatively this can be done by pulsing in a food processor
3. Slowly drizzle over the water and vanilla while mixing with a firm spatula until the dough comes together; alternatively, pulse in a food processor
4. Turn the dough onto a lightly floured surface and bring together into a mound; with the heel of your hand, smear the dough away from you, against the counter, working your way towards yourself, until all the dough has been smeared; this is a French technique called “frasage” which homogenizes the dough without overworking it; repeat 1-2 more times until the dough is smooth
5. Divide the dough in half and press each half into a disk about 1-inch thick
6. If not using immediately, place the dough in the fridge; dough keeps for up to 3 days in the fridge or up to 6 months in the freezer, tightly wrapped
Line the tart shell
1. Bring the dough to room temperature if previously chilled
2. Place the dough between two sheets of parchment and roll into a 12-inch circle
3. Freeze the dough until cool but still pliable, about 5 mins
4. Meanwhile, lightly grease a 9-inch fluted tart pan with a removable base with additional vegan butter
5. Remove the dough from the freezer and peel off both sheets of parchment paper
6. Wrap the dough around a rolling pin and drape it over the tart pan
7. Working very quickly, press the dough into the corners of the pan and against the sides of the tart pan, articulating the flutes with your fingers
8. Remove any excess dough with a knife
9. Dock the bottom of the tart shell by pricking it with a fork; this prevents the bottom from puffing up
10. Freeze the shell until solid, about 10 mins
Par-bake the tart shell
1. Preheat your oven to 350 F and set a rack in the lower third of the oven
2. Line the frozen shell with parchment paper filled with pie weights or dry beans
3. Place the shell on a parchment-lined baking sheet and bake for 15 mins
4. Remove the weights and parchment paper
Fully bake the tart shell
1. Return the par-baked tart shell to the oven and continue baking for an additional 15-25 mins, until the shell is deep golden brown
2. Allow the shell to cool completely, about 1 hour, then place the tart pan on a pedestal smaller than its base
3. Carefully allow the sides of the pan to slide down and off the pastry
4. Carefully remove the bottom of the pan, and use the fully cooked tart shell as directed
5. Fully cooked tart shell can be kept at room temperature, uncovered for up to 1 day before using

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