Shortcrust pastry (pâte brisée) (Slideshow version)

Shortcrust pastry (pâte brisée) : Photo of step #26


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.

Back to classic recipe

Back to top of page