Sweet Sliortcrust Pastry

Like other doughs used as the base for tartes, pâte sucrée also has a high fat content. However, in this case the friability of the dough is increased by the addition of sugar. Because higher concentrations of sugar can make a dough fall apart, pâte sucrée compensates by adding whole eggs for structure as well as moisture. As in all pastry; a balance is struck between taste, texture, and structure.