Sweet shortcrust Pastry

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This rich pastry, called pâte sucrée by the French, is crisp like a biscuit because of the sugar and egg yolks it contains. Unlike ordinary shortcrust pastry, the key to success here is using butter that is soft at room temperature, not well chilled. To make a rich nut pastry to complement a fruit filling substitute ground nuts for half the flour in this recipe and only use