Pâte sucrée

Pâte sucrée

Sweet flan pastry

By
From
Encyclopedia of Food and Cookery

Pâte sucrée is fine and crisp, and used for the most delicate sweet tarts.

Ingredients

Quantity Ingredient
150g plain flour
pinch salt
60g butter
80g caster sugar
2 egg yolks
2 drops natural vanilla extract

Method

  1. Sift flour and salt onto a work surface and make a well in centre. Place remaining ingredients in well and work them together with the fingertips of one hand. With other hand, use a metal spatula to draw flour quickly into centre. Mix to a ball of dough.
  2. Flour work surface and knead dough lightly by turning and pressing with lightly floured heel of hand until smooth. Wrap in plastic wrap and chill for 1 hour before using.
  3. Chill again after shaping, before baking, and prick bottom just before placing in oven. Bake in a preheated moderately hot oven (190°C) until pastry is a pale biscuit colour. This pastry must not brown or the flavour will be spoilt.
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