1,562 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Sweet pastry

Name: Sweet pastry
Prep time: 13 min
Total time: 13 min
Yield: 1 kg 50 g
Cuisine: French
Ingredients: 120 g egg; 500 g flour; 200 g butter; 250 g icing sugar; 5 g fine (or table) salt

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.

74 K 3.5/5 (2 reviews)

15 min.

Easy

3.10 €

1 kg 50 g

5 Ingredients

Last modified on: June 27^th 2018

For 1 kg 50 g, you will need:

1 120 g egg ( How to... )
2 500 g flour
3 200 g butter
4 250 g icing sugar
5 5 g fine (or table) salt
Total weight: 1,075 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - ⌛ 3 min.

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.

Put into a food-mixer bowl: 500 g flour, 200 g butter cut into small pieces, 250 g icing sugar and 5 g fine (or table) salt.

Stage 3 - ⌛ 3 min.

Mix together on medium speed until it makes a grainy dough.

Stage 4

Stop as soon as it reaches this consistency.

Stage 5 - ⌛ 2 min.

Start the mixer again and pour in the egg in a thin stream.

Stage 6 - ⌛ 2 min.

Stop kneading as soon as the dough is evenly mixed.

Stage 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.

Keeping: Several days in the fridge, wrapped in plastic film.

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

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	620 RDI=60 %	190 RDI=30 %	4,400 RDI=220 %	18,410 RDI: 220 %
Per 100 g	5 RDI=2 %	60 RDI=5 %	20 RDI=3 %	410 RDI=20 %	1,710 RDI: 20 %

Possible allergens in this recipe: egg, Gluten, milk

How much will it cost?

For 1 kg 50 g : 3.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

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.
52 K 1 hour 55 min.

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.
85 K 55 min.

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.
63 K 1 hour 30 min.

This recipe uses (among others)

Other recipes you may also like

Cassoulet

Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.

September 17^th 2021238 K4.1 16 hours 9 min.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

July 11^th 201682 K5 12 hours 25 min.

Scrambled eggs with langoustines and asparagus tips.

For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.

August 28^th 201957 K 50 min.

Salad paysanne

This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.

October 21^th 202059 K1.5 20 min.

Green beans "Napoléon"

Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.

August 11^th 202341 K 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.