This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
75 K 3.5/5 (2 reviews)
15 min.
Easy
3.10 €
1 kg 50 g
5 IngredientsLast modified on: June 27th 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.
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.
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
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
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.
86 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.
53 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.
63 K 1 hour 30 min.
This recipe uses (among others)
Flour
Like these other recipes: Chestnut Fudge Cupcakes, Pistachio shortbread biscuits, Craquelin (sweet cracker dough), Shortcrust pastry (pâte brisée), Pogne de Romans, ... See them all 214
Icing sugar
Like these other recipes: Tarte Normande, Chocolate sweetcrust pastry, Linzer torte, Hazelnut and cocoa amaretti, Chocolate almond cookies, ... See them all 64
Butter
Like these other recipes: Leek and egg frichti, Madeleines, Two-stage beef chuck , Chestnut moelleux, Chocolate eclairs, ... See them all 498
Egg
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Lemon tart, Lime meringue tart, Provençal remoulade sauce, Corsican tarts, ... See them all 253
Other recipes you may also like
Very green mixed salad
A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs. July 2nd 202329 K 25 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 cooking. March 21th 2017441 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste. February 21th 2011288 K4.3 1 hour 25 min.
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould. September 10th 2018293 K3.8 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.