Recipe: Appealing Shortcrust pastry (sweet)

Delicious, fresh and tasty.

Shortcrust pastry (sweet). The perfect Sweet Shortcrust Pastry (or sweet pie crust) is not hard to make if you follow the step-by-step recipe in this post. The French-style sweet shortcrust pastry (Pâte sucrée ) is the type of pastry dough you need to use if you intend on making French dessert such as the lemon. A good shortcrust pastry recipe is a must-have for any budding baker.

Shortcrust pastry (sweet) How To Make Sweet Shortcrust Pastry. I use a food processor to make the recipe nice and quick. The other reason I like this method is so that the heat from my hands can't melt the butter. You can have Shortcrust pastry (sweet) using 4 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Shortcrust pastry (sweet)

  1. Prepare of plain flour.
  2. Prepare of unsalted butter softened.
  3. Prepare of caster sugar.
  4. You need of large egg.

Making shortcrust pastry really is not as difficult as you'd think. Sift the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs.

Shortcrust pastry (sweet) instructions

  1. Put the flour and butter into a large bowl. Rub together until you get crumbs.
  2. Stir the sugar through the flour and butter mix. Beat the egg and add this too..
  3. Mix together with a wooden spoon until it starts to combine. Then use your hands to fold it all together into a ball.
  4. Chill the pastry for at-least 30 minutes before you use it. You can divide up and freeze in smaller quantities to use whenever you need it. It should be ok for up-to a year in the freezer..
  5. This pastry can be used to make a number of bakes. If you are making tarts with it then you would need to bake for around 20 minutes..

A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor. Turn the pastry out of the processor and knead gently, just to bring it together. If you have doubled the mixture, divide the pastry in two. This pastry can be adapted for both sweet and savoury dishes.