Short crust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
Other recipes of the same category
Basic recipesPastries
 |  | ||
| Puff or flaky pastry (pâte feuilletée) | Sweetcrust pastry (pâte sablée) | ||
For 900 g, you will need:
- 500 g flour
- 350 g butter
- 2 eggs
- 3 tablespoons milk
- 20 g caster sugar
- ½ teaspoon fine (or table) salt
Nutritional information:
Whole recipe
Calories
4669
233%
Proteins
65g
25%
Carbohydrates
392g
37%
Fats
316g
48%
Per 100 g
Calories
450
22%
Proteins
6g
2%
Carbohydrates
38g
4%
Fats
30g
5%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 31 min.
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For 900 g : 2.51 €
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Step by step recipe:
In the food processor bowl, pour 20 g caster sugar and ½ teaspoon fine (or table) salt. Add 2 eggs and 3 tablespoons milk. |  |
Add 350 g butter, cut in small pieces. |  |
Then 500 g flour. |  |
Switch on the food processor to knead. |  |
Stop food processor as soon as dough is just mixed, 3 minutes maximum, and if necessary finish mixing with your hands. Short crust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough. |  |
Cut dough into pieces of about 300g. |  |
Make balls, then thick circles, and wrap them in plastic film. Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out. |  |
Write on weight and date and store in the fridge until use, at least overnight if possible. You can also freeze this dough easily. |  |
Remarks:
If you freeze it, let it thaw slowly overnight in the fridge.If you make this dough for a savoury tart, omit the sugar.
Recipes which use it: 4
 |  |  |  |
| Paté en croute (terrine in a pie crust) | Quiche Lorraine | Salmon and spinach quiche | French custard tart |
Source:
After Gaston Lenôtre.Last modified on: February 21th 2011
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Your 2 comments or questions on this recipe:
- - -
I am in the US, can someone please translate what is caster sugar? Is that the same thing as granulated sugar?
Comment #1 posted on november 18th 2011 at 06:53 by Brittany.
Glad I found this site. Like your clear explanation and great tips. The photos are great as they really help memorise the process thus saving time and stress. Thanks
Comment #2 posted on september 7th 2012 at 11:12 by Pete.
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