Pâte sucrée is a sweet pastry dough commonly made with flour, butter, sugar and egg. It bakes into a crisp shell used for fruit, custard and chocolate tarts. Mixing methods vary, but excessive working after flour is added can toughen the pastry.
It belongs to the short-pastry family alongside pâte brisée and pâte sablée. Those names describe related styles, not a promise that the doughs have identical proportions or handling.
Reference: Further reading.