How to make French style sweet pastry – called pâte sucrée in French – ideal for cakes and tarts. It’s a type of shortcrust pastry, but sweeter, softer and richer than a normal shortcrust pastry.
340 g (2¾ cups) plain (all-purpose) flour
Pinch of salt
150 g (5½ oz) unsalted butter
90 g (¾ cup) icing (confectioners’) sugar
2 eggs, beaten
Makes 700 g (1 lb 9 oz)
Cream the butter and sugar together with a mixer, just lightly, yoi don’t want to much air in it. Add the beaten eggs, one at a time.
Add in the flour and salt and mix on a low speed until the flour is mixed in.
Remove from the mixer and bring together with your hands and then knead a few times to make a smooth dough. Roll into a ball, wrap tightly in plastic wrap (clingfilm) and put in the fridge for at least 1 hour.
Roll out the pastry on a lightly floured surface and use to line a tart tin.
Slide onto a baking tray and rest in the fridge for 10 minutes.
Recipes that use sweet pastry
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