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 kg 150 g
5 IngredientsLast modified on: June 27th 2018
For 3 kg 150 g, you will need:
- 1
360 ml egg - 2
2 litres 340 ml flour - 3
619.2 mls butter - 4
750 mls icing sugar - 5
21 mls fine (or table) salt
Change these quantities to make:
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Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 3 min.
Put into a food-mixer bowl: 2 litres 340 ml flour, 619.2 mls butter cut into small pieces, 750 mls icing sugar and 21 mls 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.
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 | 180 RDI=70 % | 1,860 RDI=180 % | 560 RDI=80 % | 13,190 RDI=660 % | 55,240 RDI: 660 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,710 RDI: 20 % |
How much will it cost?
- For 3 kg 150 g : 9.35 €
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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
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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.
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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.
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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.
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This recipe uses (among others)
Flour
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Icing sugar
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Butter
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Egg
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