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Pastry - Pate Sucrée Recipe
Very quick and foolproof to make, and far superior to anything you can buy. Both the 'Traditional' and the 'Quick Food Processor' methods produce enough for 2 * 8 in (20cm) flan tins or 10 * 4in (10cm) tartlet tins. Any leftover pastry can be stored in a plastic bag in the fridge for 2 days, or frozen for a future occaion.
For a treat, mix in a drop of vanilla essence and some grated orange rind, and you can bake some delicious biscuits.
200g/7oz Plain Flour
50g/2oz caster Sugar
3 Egg Yolks (the whites can be frozen and used later for meringues; an old cream pot is ideal for this)
80g/3oz Unsalted Butter, at room temperature, cut into small pieces
Quick Food Processor Method:
Equipment: Food Processor
275g/10oz Plain Flour
200g/7oz Unsalted Butter, straight from the fridge
25g/1oz Caster Sugar
1 medium Egg
a little ice-cold water
Method for Traditional:
1. Sieve the flour on to a work surface or better still, a big bowl - to cut down on the mess. Make a well in the centre.
2. Put the salt, sugar and egg yolks into the well and mix well with your fingertips.
3. Add the butter pieces and gradually work into the flour to form a dough. Knead until well mixed, then form into a ball.
4. Put into a plastic bag and refrigerate for at least 30 minutes before using.
Method for Quick Version:
1. Cut the butter into cubes, being careful to keep it cold.
2. Combine the flour, sugar and butter in the processor bowl. Process until the mixture resembles coarse breadcrumbs.
3. Add the egg, and process or just long enough to mix the ingredients.
4. With the motor running, add just enough ice-cold water for the dough to form a ball around the blade. Do not over-process.
5. Dust the pastry with flour, and put it into a plastic bag. Refrigerate for 30 minutes before using.
Recipes taken from 'Foolproof Entertaining' by Simon Scrutton - available from www.runninghare.gb.com