Compare pâte brisée and pâte sucrée in terms of sugar content and final texture.

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Sugar content and final texture are closely linked here. Pâte brisée uses little sugar, so its flavor is neutral and its crust tends to be crumbly and tender, not very firm. Pâte sucrée includes more sugar (often with eggs), which makes it sweeter and yields a crisper, more cohesive crust that holds its shape well for tarts. That’s why the description that pâte brisée is neutral and crumbly, while pâte sucrée is sweet, crisper, and holds its shape better for tarts is the best explanation.