Sweetcrust Dough, often referred to as pâte sucrée (French for “sweetened dough”), is shortcrust’s sister dough. The former contains sugar, as its name suggests, as well as less butter and a higher ratio of cake flour to bread flour, giving it a softer texture than that of shortcrust. Because the two recipes are so similar, you can substitute sweet-crust dough in any recipe that calls for shortcrust and vice versa. The dough ratio is 8 FLOUR : 4 SUGAR : 4 FAT : 1¾ EGG.
