1,542 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.

72 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

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.
61 K 1 hour 30 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.
82 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.
51 K 1 hour 55 min.

This recipe uses (among others)

Other recipes you may also like

Baker's chicken and potato tart

A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.

June 16^th 201966 K 1 hour 25 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025489 K 25 20 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.32 M 74.2 4 days 15 hours 50 min.

Rata-tart

"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.

October 27^th 201388 K4.2 1 hour 15 min.

How to seal a terrine or casserole dish

The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary January 11^th 2017208 K3.7 35 min.