Master the essential techniques for creating three classic pastry crusts—pâte sablée, pâte sucrée, and pâte brisée—for perfect sweet and savory pies and tarts.

 Pâte sablée is a delicate, crumbly pastry great for sweet tarts. Pâte sucrée is sweet and tender, perfect for sturdy tart bases. Pâte brisée is less sweet and flaky, ideal for both savory and sweet pies.

Fruit tarte - onion quiche- Bakewell tarte