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.
Makes approx 320g
Hands-on Time 10 minutes
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!
