Sweet Pastry

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I have to say I mostly use unsweetened rich shortcrust for sweet pies and flans, in the first instance because making pâte sucrée can give me a nervous breakdown at the best of times, in the second, because I nearly always think that a plain, sugarless, neutral base is best. There are some pies or tarts though – the custard tart here for example, or any French fruit flan – which do need a crisp and sweet crust. This is it. It is as easy as the pastry recipes above, but it has the sweet, sho