Estimated reading time: 2 minutes
Pâte Sucrèe means Sweet Dough in French and is a light, crumbly, sweet shortcrust pastry that we usually associate with fruit tarts. Once it’s baked, it’s sturdy enough to stand on its own, without the tin it was baked in. The use of icing sugar adds to the overall sweetness.
The traditional method of making pastry is of course by hand and on a large flat work surface, mixing all the ingredients together. In the interest of cleaning up, I prefer to make mine in a large, roomy bowl!
You can store the pastry in the fridge for up to a week, covered well, or in the freezer for up to 3 months.
On this site, you’ll find this recipe used in the Tarte au Citron and the Lemon and Passionfruit Tart.
So, shall we get started?
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Pâte Sucrèe (Sweet Shortcrust Pastry)
- 120 g butter, softened
- 100 g icing sugar
- 1 large egg
- 250 g all-purpose flour, sifted
- Beat butter and icing sugar with a wooden spoon until creamy, a couple of minutes should do.
- Beat in the egg, still with the spoon, for a minute.
- Add the flour and rub with your fingertips, lifting the flour up and letting it fall back into the bowl.
- Stop when the mixture resembles fat, sticky breadcrumbs.
- Bring it all together, knead it just 2 – 3 times until it’s smooth.
- Flatten slightly, wrap in clingfilm, and chill for 30 mins to rest, before using.