How to make sweet pastry. This is the best pastry to use for sweet desserts like pies, tarts, tortes and tartlets. Basic shortcrust pastry is the easiest pastry to make, it is a versatile pastry suitable for sweet or savoury dishes. Sometimes a sweet shortcrust pastry is needed, especially for desserts and sweet pies as it adds extra flavor and depth.
This pastry is also known as pate sucrée. This recipe makes about 240 grams. This recipe makes enough to line a shallow 20cm (8 inch) flan tin. Though it may at first seem a little sticky, rich shortcrust pastry is a little easier to handle than basic pastry. But as with any pastry recipe, resting is the key to success as once rested in the refrigerator, the pastry will keep its shape during cooked.
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Ingredients
125 gr soft flour
pinch of salt
30 gr icing sugar
62 gr butter ( cold)
1 egg
5 gr of water or 2tbsp
Directions
Step 1 : Sift your flour, salt and icing sugar in a bowl. Cube your butter and rub into the mixture.
Step 2 : Add your egg and mix well. Then slowly add water and mix until you reach nice paste. Do not over mix or it will be hard to roll it out.
Step 3 : Cover with cling film and refrigerate for 30 minutes before using.