What is a good choice for the crust if you want to make a large tart?

Pâte brisée is indeed an excellent choice for making a large tart, primarily due to its characteristics that strike a balance between tenderness and structural integrity. This type of pastry is versatile and is known for its crumbly and flaky texture, which holds up well when laden with various fillings, ranging from sweet to savory.

When working with a large tart, the pastry needs to be robust enough to support the filling while maintaining a delicate texture. Pâte brisée, made with flour, butter, and a small amount of water, allows for a firm yet tender crust that can withstand the baking process without shrinking or losing its shape. It is also less sweet than other types of pastry, making it a suitable neutral base that can highlight the flavors of the tart's filling.

In contrast, while pâte sucrée is sweet and ideal for desserts, its richness could overwhelm some fillings, and it may not provide the same level of structural support as pâte brisée does for larger pastries. Pâte feuillantine, known for its flaky characteristics, is typically reserved for specific types of pastries that require a layered or crispy texture rather than a solid crust. Shortcrust pastry is a more general term that can imply both sweet and savory variations, but pâte br