Pâte à Tarte Sucrée

Sweet flan pastry

Preparation info
    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

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  • 250 g/9 oz plain flour, sifted
  • 100 g/4


Put the flour on the work surface and make a well in the centre. Put in all the other ingredients and begin by mixing gently with your fingertips, gradually drawing in the flour. When all the ingredients are mixed, work the dough harder with the heel of your hand. Roll the dough into a ball, wrap in a cloth and leave to rest in the fridge for 1 hour before using.