Modern Tarts with Sweet Pastry Crust

Many tarts now prepared at home or in pastry shops are made with the sweet pastry crust so much in favor all over France, a few in regular short pastry. The texture, taste, and color of the pastry will vary, depending on the area in which it is made.

To make the pastry, you can either use a food processor, which is the easiest way, or if you do not own one, a bowl and a spatula. Electric mixers, if used alone one second too long, can make the pastry very tough.

Using the food processor:

Cream the butter, add the sugar, egg(s), and flavoring(s). Pour the flour through the opening of the processor until the dough forms a ball. Flatten the dough into a ½-inch cake and store between 2 layers of plastic wrap.