Pâte sucrée

Pâte sucrée

By
From
Sweet
Makes
500 g

This is quite a versatile pastry that freezes very well. In my kitchen it gets used for lining tart tins, but it can be made into biscuits too. My pastry chefs swear by this one. Just be careful not to overwork the dough, and be sparing with the flour when rolling it out.

Ingredients

Quantity Ingredient
275g plain flour, plus extra for dusting
100g cold butter, diced
100g icing sugar, sifted
2 eggs

Method

  1. Place the flour on a marble worktop or in a bowl, add the butter and icing sugar and rub between your fingertips until the mixture looks a little like coarse breadcrumbs.
  2. Make a well in the centre. Crack the eggs into the well and, using the tips of your fingers, mix until a sticky dough forms.
  3. If using a bowl, tip out onto a floured work surface. Knead lightly until smooth. Flatten until about 1cm thick then cover with clingfilm and place in the fridge to rest for at least 30 minutes.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again