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.
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. 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.
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