Sweet pastry

Step by step recipe:

  1. 3 min.Sweet pastry : Photo of step #1
    Weigh 120 g egg, then whisk briefly until liquid.

    Note: once liquid, it is easier to adjust the weight more precisely if necessary. Use up any egg left over for glazing.
  2. 3 min.Sweet pastry : Photo of step #2
    Put into a food-mixer bowl: 550 g flour, 215 g butter cut into small pieces, 270 g icing sugar and 5 g fine (or table) salt.
  3. 3 min.Sweet pastry : Photo of step #3
    Mix together on medium speed until it makes a grainy dough.
  4. Sweet pastry : Photo of step #4
    Stop as soon as it reaches this consistency.
  5. 2 min.Sweet pastry : Photo of step #5
    Start the mixer again and pour in the egg in a thin stream.
  6. 2 min.Sweet pastry : Photo of step #6
    Stop kneading as soon as the dough is evenly mixed.
  7. Sweet pastry : Photo of step #7
    Weigh out the dough into pieces of 8 to 10 oz (250 to 300 grams), shape into balls, then into flat "cakes" and wrap these in plastic film.

    Refrigerate until needed, or freeze.

Remarks:

Sweet pastry can be used the day it is made. It just needs to rest in the fridge for 1 hour beforehand.

Recipes which use it: 2

Lime meringue tart
Lime meringue tart
Alsatian apple tart
Alsatian apple tart

Source:

Based on a recipe from the INBP (French professional bakery institute).

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