Sweet Tart Pastry

Pâte Sucrée

Preparation info

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

The techniques for making and handling pâte sucrée are identical to those for pâte brisée. The only changes are in the ingredients: ¼ cup (50 g) sugar