Basics: pâte sucrée
A sweet shortcrust pastry: used as a base for cream filled tarts, pies or as a cookie dough.
Basics: pâte sucrée
A sweet shortcrust pastry: used as a base for cream filled tarts, pies or as a cookie dough.
Tools
Ingredients
250 g all-purpose flour
150 g icing sugar
1 tsp salt
125 g cold butter
1 egg
Step by step
Place the flour, icing sugar, salt and butter in the bowl of a Stand Mixer fitted with the Pastry Beater.
Mix on speed 1 until a crumbly mixture forms.
Add the egg and mix briefly until the dough comes together.
Wrap the dough in cling film and refrigerate for 2 hours before rolling out on a floured surface.
Drape the dough into a baking tin and chill for another 15 minutes before baking according to recipes directions. Use for cream-filled tarts and pies.
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