Sweet Rich Shortcrust Pastry

Sweet Rich Shortcrust Pastry, or Pâte Sucrée, is the sweet version of rich shortcrust pastry. The difference? Sugar. While I’m not a huge fan of regular shortcrust, the sweet version has a lovely flavour. It’s just as easy to make and perfect for any sweet bakes.

Sweet Rich Shortcrust Pastry
Sweet Rich Shortcrust Pastry

Makes approx 320g

Hands-on Time 10 minutes

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Ingredients

  • 170g plain flour

  • Pinch of salt

  • 85g unsalted butter (cubed and chilled)

  • 30g caster sugar

  • 1 medium egg yolk (beaten with 2 tbsp cold water)

Equipment

  • Bowl

  • Spoon

  • Clingfilm

Method

  • In a bowl, mix the flour and salt.

  • Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

  • Stir in the sugar with a spoon.

  • Add the egg yolk mixture and combine with a spoon until a dough forms. (Using a spoon prevents overworking and keeps the butter cold.)

  • If needed, add water a teaspoon at a time, but this should not be necessary.

  • Place the dough on a large piece of clingfilm, flatten into a circle, and cover with another piece of clingfilm.

  • Wrap tightly and refrigerate for at least 30 minutes before using.

Enjoy!