PASRIES & VARIATIONS: This is basic recipe for a sweet--not savoury--pastry dough that is used to make tarts & pies for dessert.

PATE SUCRE--SWEET SHORTCRUST PASTRY:

 

 

 

1 ¼ cups all purpose flour                                          

1/8- ¼ tsp salt

½ cup chilled unsalted butter, cubed                           

3 tbsp. sugar   

1 egg, slightly beaten + ice water making up to ¼ cup

 

 

 

Place flour, sugar and salt in the work bowl of a food processor fitted with steel blade. Swirl ingredients together for 2-3 seconds to mix. Add butter into bowl and process until mixture resembles coarse meal. With machine running, add egg and water mixture through the feed tube in a steady stream. Process with on/off pulses until mixture is just coming together to form dough, adding a little more ice water if necessary. Do not over process.

 

Turn dough out onto a large piece of wax paper, bring the edges of paper together and press on the paper to knead the dough a few times to distribute the fat evenly. Flatten dough out into a large round disk. Wrap with wax paper and refrigerate at least 1 hour before using.           

 

Pastry is sufficient to fill a 9-inch flan/tart case with removable bottom.