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Sweet shortcrust pastry or pate brisee sucree

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Ingredients

250 g Plain flour
125 g Butter chilled and cubed
50 g Caster sugar
2 Egg medium
1 tsp Salt
2 tblspn Water chilled

Sweet shortcrust pastry or pate brisee sucree

Cuisine:
    • 2 hours 15 minutes
    • Easy

    Ingredients

    Directions

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    Sweet shortcrust pastry

    This sweet shortcrust pastry is mainly used for blind-baked tarts and tartlets. You can fill these with something like a creme patissiere, and then with fresh fruit.  You can also bake this at the same time as adding fresh fruit. This kind of pastry case is ideal for transporting as it is more robust than a shortbread based tart.  I would use this or the regular shortcrust pastry if the recipe called for a very sweet filling.

    I use this in my Grandmother’s Bakewell tart recipe and with mince pies occasionally.  It is worth learning how to make as you can make it in the time it would take to walk to the shops and buy pre-made pastry!

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    Steps

    1
    Done

    Mixing the flour and butter

    Sift the flour into a bowl and add the sugar and salt.

    2
    Done

    Chopping the butter

    Chop the butter and add to the dry ingredients.
    Chop the butter into the flour with a cold knife.
    Start to work the flour into the butter with your fingertips, lifting the flour and butter up and letting it drop back into the bowl when you have rubbed them together.

    3
    Done

    Incorporating the eggs, icing sugar and salt

    Put the eggs into a bowl and whisk together lightly so that they combine.
    Make a well and slowly add the egg mixture, bringing the flour and butter into the mixture. We are only wanting the dough to be firm and not wet, so add the egg slowly.
    If required, add a tablespoon at a time of cold water.

    4
    Done

    Finishing the pastry

    When everything is thoroughly mixed, use the palm of your hand to work the dough 2 or 3 times until smooth.
    Shape the dough into a ball and lightly roll it into a disk an inch or so thick. Wrap it in cling film and refrigerate for a couple of hours.

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