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Basics: pâte sucrée

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Import-Recipe - Basics: pâte sucrée
Basics: pâte sucrée

A sweet shortcrust pastry: used as a base for cream filled tarts, pies or as a cookie dough.

Duration
Total10min
Prep10min

Tools

STAND_MIXERSTAND_MIXER

Ingredients

Serving

250 g

all-purpose flour

150 g

icing sugar

1 tsp

salt

125 g

cold butter

1

egg

Step by step

  1. Place the flour, icing sugar, salt and butter in the bowl of a Stand Mixer fitted with the Pastry Beater.

  2. Mix on speed 1 until a crumbly mixture forms.

  3. Add the egg and mix briefly until the dough comes together.

  4. Wrap the dough in cling film and refrigerate for 2 hours before rolling out on a floured surface.

  5. Drape the dough into a baking tin and chill for another 15 minutes before baking according to recipes directions. Use for cream-filled tarts and pies.