Sweet pastry

Sweet pastry

By
From
French Lessons
Makes
500 g
Prep
20 mins
Photographer
Steve Brown

Pâte sucrée is a sweet variation of the basic shortcrust. It’s one of the most popular types of pastry in the French kitchen and I use it for all my favourite sweet tarts. Pâte sablé is another type of sweet pastry that uses even more sugar, which makes it very fragile and crumbly. It tends to be reserved for fine patisserie items and biscuits. Both these sweet shortcrust (pie) pastries are often enriched with egg yolks for an even more delectable result.

Ingredients

Quantity Ingredient
140g butter, cold and diced
100g icing sugar
pinch salt
1 egg, lightly whisked
230g plain flour
20g cornflour

Method

  1. Put the butter and icing sugar in the bowl of your electric mixer and beat until lightly creamed. Add the salt and drizzle in the egg, a little at a time, beating until it comes together as a smooth mass. Sift on the flour and cornflour and mix briefly until it just comes together.
  2. Tip the dough out onto a lightly floured work surface and use your hands to shape it into a smooth, flattened ball. Wrap in plastic wrap and refrigerate for at least 45 minutes before rolling out. This pastry can also be frozen for up to 2 months.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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