- June 2013
- Makes 350g pastry
- 20 minutes, plus 30 minutes chilling
Learn how to make this crisp, sweet shortcrust pastry recipe, known as pâte sucrée, and you’ll soon be turning out lots of crowd-pleasing tarts.
It’s easy to make using the traditional method detailed here – by hand – but if you prefer you can beat the butter, sugar and eggs in a mixing bowl using an electric hand mixer, then incorporate the flour and turn out the dough to knead on a lightly floured work surface.
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