1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

55 K 3.5/5 (2 reviews)

15 min.

Easy

3.10 €

350 g

5 Ingredients

Last modified on: June 27^th 2018

For 350 g, you will need:

1 3 tablespoons Egg ( How to... )
2 1 cup + 2 tablespoons flour
3 ¹⁄₃ cup butter
4 ½ cup icing sugar
5 ½ teaspoon fine (or table) salt

Change these quantities to make:

350 g 525 g 1 kg 50 g 2 kg 100 g 3 kg 150 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - 3 min.

Weigh 3 tablespoons 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: 1 cup + 2 tablespoons flour, ¹⁄₃ cup butter cut into small pieces, ½ cup icing sugar and ½ teaspoon 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	20 RDI=8 %	210 RDI=20 %	60 RDI=10 %	1,510 RDI=80 %	6,320 RDI: 80 %
Per 100 g	5 RDI=2 %	60 RDI=5 %	20 RDI=3 %	410 RDI=20 %	1,720 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Egg, Gluten, Milk

How much will it cost?

For 350 g : 1.10 €

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

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.
65 K 55 min.

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.
36 K 1 hour 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.
45 K 1 hour 30 min.

This recipe uses (among others)

Other recipes you may also like

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21^th 2011301 K 24 35 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017411 K3.5 15 min.

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