Sweet Crust Pastry (Pâte Sucrée)

Crumble, cookie like sweet pastry dough is mainly made of sugar, egg (or just yolk), and flour. Sweet Pastry Crust (Pâte Sucrée in French) is a sweet, crumble, cookie like pastry dough made of sugar, egg (or just yolks), and flour. It’s a kind of shortcrust pastries. Low-fat butter or margarine should be avoided in making pastry because they usually have high water contents.

  • 200 g German #405 flour
  • 1/5 tsp Baking powder
  • 100 g Caster sugar
  • Pinch of salt
  • 1 Egg, medium
  • 100 g Butter, softened
  1. Preheat the oven to 200C/400F. Sieve the flour and baking powder into a mixing bowl. Add sugar, salt, egg and butter or margarine. Mix first at slow speed with a hand mixer, then increase the speed and mix until a soft but not sticky pastry is formed.

  2. Cover tightly with cling film and allow to rest in a fridge for 30 minutes before use. Roll out to the required thickness. The recipe is good enough for a 26-28cm springform
    . With fork, prick dough to prevent puffing and shrinking during baking. Bake in the middle rack of the preheated oven for 15-20 minutes until golden. The dough can be prepared the day before you plan to use it and should keep in the fridge for up to three days if needed.


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