Name: Pâte Sucrée
Cuisine: French
Ingredients: 2 tablespoons crème fraîche or whipping cream; 2 cups sifted all-purpose flour; 1 egg yolk; 1 egg; ¾ cup butter, softened; ½ cup sugar, plus 2 tablespoons (or 10 tablespoons); ½ teaspoon salt; 1 cup sifted cake flour

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Pâte Brisée becomes Pâte Sucrée with the addition of sugar, and is used as the crust in dessert tarts. The more sugar that is added, the crisper becomes the dough when it is baked. The quantities, by weight, not volume, of sugar and butter are about the same in Pâte Sucrée. As the sugar is increased, so is the butter.

Ingredients

¾ cup butter, softened
½ cup sugar, plus 2 tablespoons (o

Method

Cream butter, sugar, and salt together in electric mixer until light and fluffy. Sift flours together.
Stir yolk, egg, and crème into butter mixture. Add flours and mix. Do not beat, just blend. (Add 1 tablespoon cold water if dough seems too stiff.) Put dough on

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Pâte Sucrée

Sweet Short Pastry

Ingredients

Method

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