Sweet Shortcrust Pastry

Pâte Sucrèe (Sweet Shortcrust Pastry)

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Makes enough for a 22cm/9" tart tin


  • 120 g (4 1/5 oz) butter, softened
  • 100 g (3.5 oz) icing sugar
  • 1 large egg
  • 250 g (2 cups) all-purpose flour, sifted


  1. Beat butter and icing sugar with a wooden spoon until creamy, a couple of minutes should do.
  2. Beat in the egg, still with the spoon, for a minute.
  3. Add the flour and rub with your fingertips, lifting the flour up and letting it fall back into the bowl.
  4. Stop when the mixture resembles fat, sticky breadcrumbs.
  5. Bring it all together, knead it just 2 – 3 times until it’s smooth.
  6. Flatten slightly, wrap in clingfilm, and chill for 30 mins to rest, before using.


Prep Time doesn’t include 30 minutes chilling time.