Pâte sucrée

Sweet Short Pastry

Preparation info

  • Makes enough for a

    28 cm

    tin
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Ingredients

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

Method

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