Sweet pastry


Sweet pastry
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
8,4164/5 for 1 ratings
Grade this recipe:

Last modified on: June 27th 2018

For 1 kg 100 g, you will need:

Change those ingredients for: 550 g 1 kg 100 g 2 kg 200 g 3 kg 300 g

How long does it take?

Time required for this recipe:
PreparationStart to finish
13 min.13 min.
Keeping: Several days in the fridge, wrapped in plastic film.

Step by step recipe


Stage 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.

Stage 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.

Stage 3 - 3 min.
Sweet pastry : Photo of step #3
Mix together on medium speed until it makes a grainy dough.

Stage 4
Sweet pastry : Photo of step #4
Stop as soon as it reaches this consistency.

Stage 5 - 2 min.
Sweet pastry : Photo of step #5
Start the mixer again and pour in the egg in a thin stream.

Stage 6 - 2 min.
Sweet pastry : Photo of step #6
Stop kneading as soon as the dough is evenly mixed.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,763 Kcal or 19,942 Kj66 gr677 gr199 gr
238 %25 %64 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
411 Kcal or 1,721 Kj6 gr58 gr17 gr
21 %2 %6 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Some recipes that use this recipe

Lime meringue tart
Lime meringue tart

For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
7,430 1 hour 54 min.
Tarte Normande
Tarte Normande

This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.
6,189 1 hour 30 min.
Alsatian apple tart
Alsatian apple tart

This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.
7,614 54 min.
See all recipes that use it

Source

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

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Chocolate and matcha tea biscuits, Meatballs, Spring veal sauté , Gingerbread, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Moist Lemon Cake, Diamond biscuits, How to make marzipan decorations, Little Christmas biscuits, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Polenta with spinach and soft-poached egg, Gâteau Breton (Brittany butter cake), Pork Chops with Rosemary, Eggs Benedict , ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Caramel rice pudding, Chocolate almond cookies, Moist Lemon Cake, Fruit crémeux, ... All

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