Christine Manfield

Sweet Pastry

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

When sugar is used in pastry-making, it produces a crisp result similar to but more fragile than a savoury shortcrust pastry. The following sweet pastry (also known as pâte sucrée) is a versatile one for dessert work. This quantity of pastry is sufficient for six 12 cm tarts or a 24 cm one.

Ingredients

  • 80 g icing sugar
  • 125 g plain flour
  • 75 g

Method

  1. Chill the bowl and blade of a food processor in the refrigerator.
  2. Sift the icing sugar and flour and incorporate with the butter in the food processor until the mixture resembles fine breadcrumbs.
  3. Add the egg yolks to the flour and butter and scrape in the seeds from the vanilla bean. Blend until the dough just comes together Wrap the dough in plastic