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.
12,0724/5 for 1 ratings
Grade this recipe: Last modified on: June 27th 2018
For 2 kg 200 g, you will need:
- 0
8.5 oz egg - 1
3 lb + 12.4 oz flour - 2
15.6 oz butter - 3
1 lb + 3.0 oz icing sugar - 4
0.5 oz fine (or table) salt
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 13 min. | 13 min. |
Keeping:
Several days in the fridge, wrapped in plastic film.Step by step recipe
Stage 1 - 3 min.
Stage 2 - 3 min.
Put into a food-mixer bowl: 3 lb + 12.4 oz flour, 15.6 oz butter cut into small pieces, 1 lb + 3.0 oz icing sugar and 0.5 oz 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.
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 value | Proteins | Carbohydrates | Fats |
| 9,525 Kcal or 39,879 Kj | 132 gr | 1,355 gr | 397 gr |
| 476 % | 51 % | 128 % | 60 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 411 Kcal or 1,721 Kj | 6 gr | 58 gr | 17 gr |
| 21 % | 2 % | 6 % | 3 % |
How much will it cost?
- For 2 kg 200 g : 6.65 €
Note : These prices are only approximate.
Some recipes that use 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.
9,332 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.
11,285 54 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.
10,376 1 hour 54 min.
Source
Based on a recipe from the INBP (French professional bakery institute).More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Rum babas, Chestnut cake, Pancake batter, Leek and tuna loaf, ... All |
| Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Armagnac marzipan, Oat financiers for Louise, Pistachio "Financiers", Crust for tea, Stuffed prunes, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Flaky brownie brioche, Spinach and hard-boiled egg gratin, Potato Waffles with Smoked Salmon, Chocolate rolls (petits pains), ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Foie gras fingers, Provençal colombier for Pentecost, Naan, Cherry clafoutis, ... All |
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Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...86,112 13.8/5 for 4 ratings 1 hour 17 min.
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