Pâte sucrée

Sweet Short Pastry

Preparation info
  • Makes enough for a

    28 cm

    • Difficulty


    • Ready in

      2 hr 30

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 175 g/6 oz butter, softened
  • a pinch of salt


Put the butter, salt, sugar, egg yolk and milk in a mixing bowl and mix together by hand. Add the flour slowly, mixing until just combined. Be careful not to overwork it or it will become too elastic. When the pastry is ready, either wrap it in a clean cotton tea towel or put it on a plate, covered with a clean cotton tea towel, and leave in the fridge for 2 hours before using – this will relax