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Sweet pastry

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)840629
Grade this recipe:
Duration
15 min.
Difficulty
Easy
Cost
3.10 €
For
1 kg 50 g
Ingredients
5
Keywords:
Last modified on: June 27th 2018
Step by step recipe Ingredients Duration Nutritional facts Cost Comments
For this recipe: Printable Follow
For 1 kg 50 g, you will need:
Change these quantities to make:
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Times for this recipe
Preparation
15 min.

Step by step recipe

Stage 1 - ⌛ 3 min.
Sweet pastry : Stage 1
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.
Sweet pastry : Stage 2
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.
Sweet pastry : Stage 3
Mix together on medium speed until it makes a grainy dough.
Stage 4
Sweet pastry : Stage 4
Stop as soon as it reaches this consistency.
Stage 5 - ⌛ 2 min.
Sweet pastry : Stage 5
Start the mixer again and pour in the egg in a thin stream.
Stage 6 - ⌛ 2 min.
Sweet pastry : Stage 6
Stop kneading as soon as the dough is evenly mixed.
Stage 7
Sweet pastry : 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 recipe61 RDI=94 %620 RDI=234 %185 RDI=254 %4,398 RDI=220 %18,414 RDI: 220 %
Per 100 g5 RDI=9 %57 RDI=22 %17 RDI=24 %409 RDI=20 %1,713 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
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
Lime meringue tart
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
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.
Alsatian apple tart
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.
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Flour
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Egg
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