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 (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard 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.
