Pâte Sucrée (Sugar Pastry) is a traditional French recipe for a classic sweet, rich, shortcrust pastry made from plain flour, salt, butter and caster sugar enriched with an egg yolk. The full recipe is presented here and I hope you enjoy this classic French version of: Sugar Pastry (Pâte Sucrée).
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The pâte sucrée is the classic French sweet shortcrust pastry base. It's one of those classic ingredients that too few people know how to prepare.
Ingredients:
100g plain flour
pinch of salt
50g butter, cut into small cubes
25g caster sugar
1 egg yolk
Method:
Sift the flour and salt onto a clean work surface. Gather into a heap then form a well in the centre. Add the butter, sugar and egg yolk and using your fingertips work the ingredients together until they blend together.
The ingredients should come together as a smooth dough the leaves the work surface clean (add a little water if needed).
Lightly knead the dough for about 3 minutes, until it forms smooth and elastic ball then cover in clingfilm and refrigerate for at least 30 minutes before using.
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