Which type of dough is pate brisee similar to, but contains more sugar?

Pâte sucrée is indeed similar to pâte brisée but has a higher sugar content, making it sweeter. Pâte brisée is a basic pastry dough with a balance of flour, fat, and salt, typically used for savory or unsweetened applications like quiches and tarts. The addition of sugar in pâte sucrée enhances its flavor profile, making it ideal for desserts like fruit tarts and sweet pastries.

This distinction is crucial because the sugar not only affects the flavor but also impacts the texture and structural qualities of the dough. Pâte sucrée tends to be richer and more tender than pâte brisée, leading to a crumbly, cookie-like texture that holds up well under sweet fillings.

Other options like phyllo dough, choux pastry, and shortcrust pastry do not fit this description. Phyllo dough is very different due to its layered, flaky structure made from thin sheets, while choux pastry is a light, airy dough that relies on steam for leavening. Shortcrust pastry is a general term for dough variations that include both pâte brisée and pâte sucrée but does not specifically indicate the sugar content. The specificity of a higher sugar content in pâte sucrée confirms