Pâté Sucree Pastry recipe
information
A French pastry which should be thin, crisp and melts in the mouth. Pate Sucree is used for Continental patisserie.
Pate sucree: This is identical to shortcrust pastry except that it contains sugar and produces a more crumbly dough. It is especially good for desserts such as tarts.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/2 stick (2 oz) 50 g butter (room temperature)
2 egg yolks
1 pinch of salt
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/2 stick (2 oz) 50 g butter (room temperature)
2 egg yolks
method
1. Mix all ingredients and knead lightly until smooth.
2. Wrap the pastry in foil or cling film and leave to 'rest'in the refrigerator or a cool place for about 1 hour, or overnight if possible.
3. Bake at 190°C (375°F) mark 5, unless otherwise stated.
Storing Pate Sucree Pastry
1. Baked pastry cases may be stored for up to 3 days in an airtight tin.
2. To freeze, wrap both cooked and uncooked pastry in foil or cling film first. Thaw at room temperature.
2. Wrap the pastry in foil or cling film and leave to 'rest'in the refrigerator or a cool place for about 1 hour, or overnight if possible.
3. Bake at 190°C (375°F) mark 5, unless otherwise stated.
Storing Pate Sucree Pastry
1. Baked pastry cases may be stored for up to 3 days in an airtight tin.
2. To freeze, wrap both cooked and uncooked pastry in foil or cling film first. Thaw at room temperature.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
