- 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.
- 200g plain flour
- 100g unsalted butter, softened
- 75g caster sugar
- 2 large egg yolks
- Sift the flour onto a clean work surface, then use your hands to form it into a ring.
- Put the butter and sugar into the hollow, then use your fingers to cream them together, squishing the butter into the sugar until the mixture is smooth and light.
- Add the egg yolks, then use your fingertips to work the butter and sugar mixture into the eggs until combined.
- Use a palette knife to scoop up any dry flour around the edges and cover the buttery mixture at the centre. Holding the knife at each end, cut and chop through the mixture, scooping it back into a compact pile and chopping until it resembles coarse crumbs.
- With your hands, bring the pastry together, then knead gently until it just comes together to form a ball. Flatten into a disc, then wrap in cling film and chill in the fridge for 30 minutes before using.
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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