Shortcrust pastry consists of a single layer of smooth dough and is generally used to make tarts with stone fruits and quiches (without sugar).    Pâte sucrée or pâte sablée is made with more sugar and the addition of an egg. In the pâte sucrée, part of the flour is replaced with ground almonds and the sugar with icing sugar. Both are crumbly and sweeter and are used for tarts with berries.